Château Bel AirMontagne Saint-Émilion
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon 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 game (deer, venison).
The Montagne Saint-Émilion of the Château Bel Air is in the top 90 of wines of Montagne-Saint-Émilion.
Taste structure of the Montagne Saint-Émilion from the Château Bel Air
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Montagne Saint-Émilion of Château Bel Air in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Montagne Saint-Émilion
Pairings that work perfectly with Montagne Saint-Émilion
Original food and wine pairings with Montagne Saint-Émilion
The Montagne Saint-Émilion of Château Bel Air matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of braised beef with carrots, milk-fed lamb sautéed with saffron and lemon or duck breast in foil (barbecue).
Details and technical informations about Château Bel Air's Montagne Saint-Émilion.
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 Montagne Saint-Émilion from Château Bel Air are 2014, 2010, 2011, 2012
Informations about the Château Bel Air
The Château Bel Air is one of of the world's greatest estates. It offers 1 wines for sale in the of Montagne-Saint-Émilion to come and discover on site or to buy online.
The wine region of Montagne-Saint-Émilion
Largest satellite of Saint-Émilion on the Bordeaux right bank (1,507 ha, AOC 1936): rich, silky reds dominated by Merlot (~75%, ripe fruit, velvety texture) with spicy Cabernet Franc (~20%) and Cabernet Sauvignon. Deep ruby robe, a nose of red and black fruits, pepper, undergrowth and plum, a structured tannic finish evolving towards leather and tobacco. Clay-limestone and gravel soils on plateau and slopes, an accessible alternative to Saint-Émilion for the everyday cellar.
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: 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".
