Winery Bertrand de TavernayChâteau Les Sablières Bordeaux
Red wine
This wine is a blend of 5 varietals which are the Cabernet franc, the Cabernet-Sauvignon, the Malbec, the Petit Verdot 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 veal.
Taste structure of the Château Les Sablières Bordeaux from the Winery Bertrand de Tavernay
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Château Les Sablières Bordeaux of Winery Bertrand de Tavernay in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Château Les Sablières Bordeaux
Pairings that work perfectly with Château Les Sablières Bordeaux
Original food and wine pairings with Château Les Sablières Bordeaux
The Château Les Sablières Bordeaux of Winery Bertrand de Tavernay matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of steak tartare, roast veal with milk and rosemary or wild rabbit with cider.
Details and technical informations about Winery Bertrand de Tavernay's Château Les Sablières 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 Bertrand de Tavernay
The Winery Bertrand de Tavernay is one of of the world's great estates. It offers 59 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
