Chateau BarreyreLes Rives du Chateau Barreyre Bordeaux Supérieur
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.
The Les Rives du Chateau Barreyre Bordeaux Supérieur of the Chateau Barreyre is in the top 40 of wines of Bordeaux Supérieur.
Taste structure of the Les Rives du Chateau Barreyre Bordeaux Supérieur from the Chateau Barreyre
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Rives du Chateau Barreyre Bordeaux Supérieur of Chateau Barreyre 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 Les Rives du Chateau Barreyre Bordeaux Supérieur of Chateau Barreyre in the region of Bordeaux often reveals types of flavors of oaky, blackberry or tobacco and sometimes also flavors of leather, non oak or earth.
Food and wine pairings with Les Rives du Chateau Barreyre Bordeaux Supérieur
Pairings that work perfectly with Les Rives du Chateau Barreyre Bordeaux Supérieur
Original food and wine pairings with Les Rives du Chateau Barreyre Bordeaux Supérieur
The Les Rives du Chateau Barreyre Bordeaux Supérieur of Chateau Barreyre matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef tongue in hot sauce, roast veal with black olives or rabbit leg in foil on the barbecue.
Details and technical informations about Chateau Barreyre's Les Rives du Chateau Barreyre Bordeaux Supérieur.
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 Les Rives du Chateau Barreyre Bordeaux Supérieur from Chateau Barreyre are 1994, 2015, 2012, 2010 and 2011.
Informations about the Chateau Barreyre
The Chateau Barreyre is one of of the world's greatest estates. It offers 3 wines for sale in the of Bordeaux Supérieur to come and discover on site or to buy online.
The wine region of Bordeaux Supérieur
Bordeaux Supérieur is an appellation level applied to wines produced in the Generic area of the Bordeaux PDO. They are produced from the classic Bordeaux Grape varieties. The reds are, as the name suggests, intended to be a slightly "superior" form of the standard Bordeaux AOC wines. They are therefore heavily based on Merlot and Cabernet Sauvignon, with smaller amounts of Cabernet Franc, Petit Verdot and Malbec.
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.
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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.
