Château BrulesecailleChâteau La Gravière Côtes de Bourg
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 La Gravière Côtes de Bourg from the Château Brulesecaille
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Château La Gravière Côtes de Bourg of Château Brulesecaille 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 La Gravière Côtes de Bourg of Château Brulesecaille in the region of Bordeaux often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices.
Food and wine pairings with Château La Gravière Côtes de Bourg
Pairings that work perfectly with Château La Gravière Côtes de Bourg
Original food and wine pairings with Château La Gravière Côtes de Bourg
The Château La Gravière Côtes de Bourg of Château Brulesecaille matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef with panang curry (red curry), roasted stuffed goose with mushroom sauce or veal head with vinaigrette.
Details and technical informations about Château Brulesecaille's Château La Gravière Côtes de Bourg.
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 La Gravière Côtes de Bourg from Château Brulesecaille are 2015, 2010, 2014, 2009 and 2012.
Informations about the Château Brulesecaille
The Château Brulesecaille is one of of the world's greatest estates. It offers 12 wines for sale in the of Côtes de Bourg to come and discover on site or to buy online.
The wine region of Côtes de Bourg
The wine region of Côtes de Bourg is located in the region of Côtes de Bordeaux of Bordeaux of France. Wineries and vineyards like the Domaine Roc de Cambes or the Château Tayac produce mainly wines red and white. The most planted grape varieties in the region of Côtes de Bourg are Merlot, Cabernet-Sauvignon and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Côtes de Bourg often reveals types of flavors of oak, sweet tobacco or pineapple and sometimes also flavors of cigar, ripe blackberries or bell pepper.
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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
