Winery A. FavinBordo Suave Tinto De Mesa Suave
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Bordo Suave Tinto De Mesa Suave from the Winery A. Favin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bordo Suave Tinto De Mesa Suave of Winery A. Favin in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Bordo Suave Tinto De Mesa Suave
Pairings that work perfectly with Bordo Suave Tinto De Mesa Suave
Original food and wine pairings with Bordo Suave Tinto De Mesa Suave
The Bordo Suave Tinto De Mesa Suave of Winery A. Favin matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of vegetable noddles, tête de veau sauce moi or autumn duck aiguillette.
Details and technical informations about Winery A. Favin's Bordo Suave Tinto De Mesa Suave.
Discover the grape variety: Perlaut
A cross between Cinsaut and Csaba pearl obtained in 1956, registered in the Official Catalogue of Table Grape Varieties, list A1.
Informations about the Winery A. Favin
The Winery A. Favin is one of of the world's greatest estates. It offers 3 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
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The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
