Maison BoueyComte d'Arnauld Haut-Médoc
Red wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Comte d'Arnauld Haut-Médoc
Pairings that work perfectly with Comte d'Arnauld Haut-Médoc
Original food and wine pairings with Comte d'Arnauld Haut-Médoc
The Comte d'Arnauld Haut-Médoc of Maison Bouey matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of cataplana with seafood, moroccan tagine with lamb and cardoons or ramen (noodle) soup.
Details and technical informations about Maison Bouey's Comte d'Arnauld Haut-Médoc.
Discover the grape variety: Lafnetscha
Native grape variety of the Swiss high Valais very old cultivated. Resulting from a natural intraspecific crossing between humagne blanche and completer, it is also related to bondola blanca, bondoletta, colombaud, ... . It should be noted that the Lafnetscha is not widely multiplied in Switzerland today, and is virtually unknown in France and even less so in other wine-producing countries.
Informations about the Maison Bouey
The Maison Bouey is one of wineries to follow in Haut-Médoc.. It offers 509 wines for sale in the of Haut-Médoc to come and discover on site or to buy online.
The wine region of Haut-Médoc
The wine region of Haut-Médoc is located in the region of Médoc of Bordeaux of France. Wineries and vineyards like the Château Lestage Simon or the Château La Lagune produce mainly wines red, white and pink. The most planted grape varieties in the region of Haut-Médoc are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Haut-Médoc often reveals types of flavors of leather, sour cherry or almonds and sometimes also flavors of chalk, hay or orange.
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.
