Château BèhèrèLaboyes Pauillac
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Malbec.
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 game (deer, venison).
Taste structure of the Laboyes Pauillac from the Château Bèhèrè
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Laboyes Pauillac of Château Bèhèrè in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Laboyes Pauillac
Pairings that work perfectly with Laboyes Pauillac
Original food and wine pairings with Laboyes Pauillac
The Laboyes Pauillac of Château Bèhèrè matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef stew provencal style, grandma melanie's cassoulet or duck breast with apples.
Details and technical informations about Château Bèhèrè's Laboyes Pauillac.
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.
Last vintages of this wine
The best vintages of Laboyes Pauillac from Château Bèhèrè are 2009, 2006, 2008
Informations about the Château Bèhèrè
The Château Bèhèrè is one of of the world's greatest estates. It offers 3 wines for sale in the of Pauillac to come and discover on site or to buy online.
The wine region of Pauillac
Médoc capital of the First Growths of 1855 (Lafite, Latour, Mouton): signature Cabernet Sauvignon as red king (~70%) with Merlot and Petit Verdot — deep robe with notes of blackcurrant, blackberry, cedar, graphite, tobacco, smoke and undergrowth, racy powerful tannins, sculptural structure and aristocratic finesse, monumental ageing 20-50 years. AOC (1936), 18 Classified Growths, ~1,213 ha on Garonne gravel ridges, near the Gironde estuary.
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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
