Château Branaire-DucruLe Haut-Médoc de Branaire-Ducru
Red wine
This wine is a blend of 4 varietals which are the Cabernet franc, the Cabernet-Sauvignon, 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 game (deer, venison).
The Le Haut-Médoc de Branaire-Ducru of the Château Branaire-Ducru is in the top 50 of wines of Haut-Médoc.
Taste structure of the Le Haut-Médoc de Branaire-Ducru from the Château Branaire-Ducru
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Haut-Médoc de Branaire-Ducru of Château Branaire-Ducru 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 Le Haut-Médoc de Branaire-Ducru of Château Branaire-Ducru in the region of Bordeaux often reveals types of flavors of cherry, oaky or earthy and sometimes also flavors of blackberry, red fruit or tobacco.
Food and wine pairings with Le Haut-Médoc de Branaire-Ducru
Pairings that work perfectly with Le Haut-Médoc de Branaire-Ducru
Original food and wine pairings with Le Haut-Médoc de Branaire-Ducru
The Le Haut-Médoc de Branaire-Ducru of Château Branaire-Ducru matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of simple baked roast beef, imene's tunisian ojja or auvergne potée.
Details and technical informations about Château Branaire-Ducru's Le Haut-Médoc de Branaire-Ducru.
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 Le Haut-Médoc de Branaire-Ducru from Château Branaire-Ducru are 2006, 2014, 2013, 2012 and 2010.
Informations about the Château Branaire-Ducru
The Château Branaire-Ducru is one of of the world's greatest estates. It offers 6 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: 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.).
