Winery Cellier du VoscChâteau La Gravette Carte Noire Bordeaux
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.
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Château La Gravette Carte Noire Bordeaux
Pairings that work perfectly with Château La Gravette Carte Noire Bordeaux
Original food and wine pairings with Château La Gravette Carte Noire Bordeaux
The Château La Gravette Carte Noire Bordeaux of Winery Cellier du Vosc matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef in white wine, simple and fragrant roast veal or duck breast with honey, potato and onion with garlic.
Details and technical informations about Winery Cellier du Vosc's Château La Gravette Carte Noire Bordeaux.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Informations about the Winery Cellier du Vosc
The Winery Cellier du Vosc is one of wineries to follow in Bordeaux.. It offers 9 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
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.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
