Winery Bertin & FilsChâteau Cardinal Montagne-Saint-Emilion
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
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 game (deer, venison).
Taste structure of the Château Cardinal Montagne-Saint-Emilion from the Winery Bertin & Fils
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Château Cardinal Montagne-Saint-Emilion of Winery Bertin & Fils in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Château Cardinal Montagne-Saint-Emilion of Winery Bertin & Fils in the region of Bordeaux often reveals types of flavors of oaky, earthy or blackberry and sometimes also flavors of mocha, dark fruit or non oak.
Food and wine pairings with Château Cardinal Montagne-Saint-Emilion
Pairings that work perfectly with Château Cardinal Montagne-Saint-Emilion
Original food and wine pairings with Château Cardinal Montagne-Saint-Emilion
The Château Cardinal Montagne-Saint-Emilion of Winery Bertin & Fils matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of boles de picolat (catalan meatballs), couscous of meat and fish or wild boar stew provencal style.
Details and technical informations about Winery Bertin & Fils's Château Cardinal Montagne-Saint-Emilion.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Château Cardinal Montagne-Saint-Emilion from Winery Bertin & Fils are 2014, 2011, 2016, 2015 and 2012.
Informations about the Winery Bertin & Fils
The Winery Bertin & Fils is one of of the world's greatest estates. It offers 8 wines for sale in the of Montagne-Saint-Émilion to come and discover on site or to buy online.
The wine region of Montagne-Saint-Émilion
The wine region of Montagne-Saint-Émilion is located in the region of Saint-Émilion of Bordeaux of France. Wineries and vineyards like the Château La Fauconnerie or the Château l'Art de Maison Neuve produce mainly wines red. The most planted grape varieties in the region of Montagne-Saint-Émilion are Merlot, Cabernet-Sauvignon and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Montagne-Saint-Émilion often reveals types of flavors of cherry, bramble or cinnamon and sometimes also flavors of mint, stone or raisin.
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.
News related to this wine
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The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
