Vacqueyras AOP - M. Chapoutier

Vacqueyras AOP - M. ChapoutierWith the M. Chapoutier Vacqueyras comes a first-class red wine in the glass. In this it offers a wonderfully dense, crimson color. Swiveling the glass, this red wine reveals a high viscosity, which is reflected in strong church windows at the edge of the glass. In the glass, this red wine from M. Chapoutier offers aromas of mulberries, blueberries, black currants and blackberries, complemented by beech smoke, brown bread and firewood. This dry red wine from M. Chapoutier is just right for wine connoisseurs who like their wine dry. The Vacqueyras already comes very close to this, since it was vinified with just 0.2 grams of residual sugar. On the palate, the texture of this powerful red wine is wonderfully silky. Due to the balanced fruit acidity, the Vacqueyras flatters the palate with a soft feeling, without lacking juicy liveliness. The final of this youthful red wine from the wine-growing region the Rhône Valley, more precisely from Côtes-du-Rhône, finally impresses with considerable reverberation. The finish is also accompanied by mineral notes of the soils dominated by clay and limestone. Vinification of the Vacqueyras from M. Chapoutier The basis for the powerful Vacqueyras from the Rhône Valley are grapes from the Grenache and Mourvèdre varieties. In the Rhône Valley, the vines that produce the grapes for this wine grow on soils of clay, limestone, sandstone and gravel. Clearly, Vacqueyras is also defined by more than just the Côtes-du-Rhône soil. This Frenchman can literally be described as an Old World wine that is extraordinarily impressive. The maturation of the grapes for this wine made from Grenache and Mourvèdre is influenced to an undeniable extent by the climate of the growing region. In the Rhône Valley, the grapes thrive in a warm climate, which is reflected, among other things, in particularly well ripened grapes and a rather high must weight. The grapes for this red wine from France are harvested, at the time of optimal ripeness, exclusively by hand. After harvesting, the grapes reach the winery by the fastest route. Here they are sorted and carefully ground. Fermentation follows in concrete and large wood at controlled temperatures. After its end, the Vacqueyras is aged for another 12 months in oak barrels. Food recommendation for the M. Chapoutier Vacqueyras Experience this red wine from France ideally tempered at 15 - 18 ° C as a companion to vegetable couscous with beef meatballs, veal boiled beef with beans and tomatoes or braised chicken in red wine.