Winery Audinet BuhanChateau Croute-Charlus Bordeaux Superieur
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Chateau Croute-Charlus Bordeaux Superieur
Pairings that work perfectly with Chateau Croute-Charlus Bordeaux Superieur
Original food and wine pairings with Chateau Croute-Charlus Bordeaux Superieur
The Chateau Croute-Charlus Bordeaux Superieur of Winery Audinet Buhan matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of alsatian bäckeoffe, andouillette de troyes with chaource sauce or stuffed cabbage leaves.
Details and technical informations about Winery Audinet Buhan's Chateau Croute-Charlus Bordeaux Superieur.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Informations about the Winery Audinet Buhan
The Winery Audinet Buhan is one of of the world's greatest estates. It offers 6 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.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
