The Cave des Vins Fins is one of the best wineries to follow in Bordeaux.. It offers 8 wines for sale in of Bordeaux to come and discover on site or to buy online.
Looking for the best Cave des Vins Fins wines in Bordeaux among all the wines in the region? Check out our tops of the best red, white or effervescent Cave des Vins Fins wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Cave des Vins Fins wines with technical and enological descriptions.
How Cave des Vins Fins wines pair with each other generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of stuffed beef rolls, leg or shoulder of lamb with honey and thyme or whole duck casserole with white wine.
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.
How Cave des Vins Fins wines pair with each other generally quite well with dishes such as recipes .
Structured and elegant reds with a deep ruby colour, firm tannins and fresh alpine acidity, on aromas of black fruits (blackcurrant, blackberry), violet, pepper, spices and characteristic menthol notes. Fine ageing potential on marl-limestone terroirs. Star of the great crus of Vin de Savoie AOC (Arbin, Saint-Jean-de-la-Porte, Chignin), producing the identity alpine reds. Savoyard native variety, sometimes linked to Refosco dal Peduncolo Rosso from Friuli.
How Cave des Vins Fins wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of baked pork chops, salmon lasagna or cream and tuna quiche.
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
Planning a wine route in the of Bordeaux? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Cave des Vins Fins.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
