Winery Beaumont de la SayeSélection Bordeaux Cuvée Prestige
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 Sélection Bordeaux Cuvée Prestige from the Winery Beaumont de la Saye
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sélection Bordeaux Cuvée Prestige of Winery Beaumont de la Saye in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Sélection Bordeaux Cuvée Prestige
Pairings that work perfectly with Sélection Bordeaux Cuvée Prestige
Original food and wine pairings with Sélection Bordeaux Cuvée Prestige
The Sélection Bordeaux Cuvée Prestige of Winery Beaumont de la Saye matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of polish goulash, pork chops with veal stock sauce or aiguillettes of duck with auvergne blue cheese.
Details and technical informations about Winery Beaumont de la Saye's Sélection Bordeaux Cuvée Prestige.
Discover the grape variety: Muscat bleu
An interspecific cross between 15-6 Garnier (villard noir or 18315 Seyve-Villard x Müller-Thurgau) and perle noire or 20347 Seyve-Villard (panse de Provence x 12358 Seyve-Villard), obtained in Switzerland in the 1930s by a nurseryman named Garnier. Muscat Bleu can be found in Germany, Switzerland, Belgium, etc. In France, it is practically unknown. It is listed in the Official Catalogue of Vine Varieties, list A2.
Informations about the Winery Beaumont de la Saye
The Winery Beaumont de la Saye 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.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
