Winery CastelDaile Cabernet Sauvignon Bordeaux
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Daile Cabernet Sauvignon Bordeaux
Pairings that work perfectly with Daile Cabernet Sauvignon Bordeaux
Original food and wine pairings with Daile Cabernet Sauvignon Bordeaux
The Daile Cabernet Sauvignon Bordeaux of Winery Castel matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of fillet of beef with morels, stuffed quails or aiguillette of duck with honey.
Details and technical informations about Winery Castel's Daile Cabernet Sauvignon Bordeaux.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Winery Castel
The Winery Castel is one of of the world's great estates. It offers 114 wines for sale in the of Bordeaux to come and discover on site or to buy online.
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: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
