Winery Baron de BelmotteBordeaux
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 Bordeaux from the Winery Baron de Belmotte
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bordeaux of Winery Baron de Belmotte in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Bordeaux
Pairings that work perfectly with Bordeaux
Original food and wine pairings with Bordeaux
The Bordeaux of Winery Baron de Belmotte matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef colombo bourguignon style, beef bourguignon with cookéo or roast wild boar with beer.
Details and technical informations about Winery Baron de Belmotte's Bordeaux.
Discover the grape variety: Centennial seedless
Cross between gold and Q25-6 (F2 emperor x Pirovano 75 or sultana moscata) obtained in the United States in 1966 by Professor Harold P. Olmo of the University of Davis (California). At the end of 2005, Centennial seedless was registered in the Official Catalogue of table grape varieties, list A1.
Informations about the Winery Baron de Belmotte
The Winery Baron de Belmotte is one of of the world's greatest estates. It offers 11 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: Press (wine)
In red winemaking, wine made from the marcs by pressing after devatting. See goutte (wine of).
