Winery Andre QuancardChâteau Roques de Jeanlice Bordeaux
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Château Roques de Jeanlice Bordeaux
Pairings that work perfectly with Château Roques de Jeanlice Bordeaux
Original food and wine pairings with Château Roques de Jeanlice Bordeaux
The Château Roques de Jeanlice Bordeaux of Winery Andre Quancard matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef pot au feu (grandma's style), veal cutlets with cream sauce or wild boar stew provencal style.
Details and technical informations about Winery Andre Quancard's Château Roques de Jeanlice Bordeaux.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Informations about the Winery Andre Quancard
The Winery Andre Quancard is one of of the world's great estates. It offers 93 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
World-renowned age-worthy reds, led by round Merlot (plum, black fruit) or firm Cabernet Sauvignon (blackcurrant, cedar, graphite), blended with Cabernet Franc and Petit Verdot for tannic structure. Structured Médoc and Graves, velvety Saint-Émilion and Pomerol. Also crisp dry whites (Sauvignon/Sémillon) and opulent sweet Sauternes with honey and candied fruit. A 110,000 ha Gironde vineyard, 65 appellations, cradle of the 1855 classified growths.
The word of the wine: Flavours (families of)
Aromas are classified into categories called families of aromas: fruity, floral, fermentative, vegetal, woody, balsamic, spicy, mineral, empyreumatic, animal.
