Château Belle-VuePetit Verdot
Red wine
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.
Taste structure of the Petit Verdot from the Château Belle-Vue
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Petit Verdot of Château Belle-Vue 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 Petit Verdot of Château Belle-Vue in the region of Bordeaux often reveals types of flavors of black currant, earth or spices and sometimes also flavors of black plum, red fruit or black fruit.
Food and wine pairings with Petit Verdot
Pairings that work perfectly with Petit Verdot
Original food and wine pairings with Petit Verdot
The Petit Verdot of Château Belle-Vue matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of brazilian feijoada, paupiettes à la mérignicaise or baked duck legs with potatoes.
Details and technical informations about Château Belle-Vue's Petit Verdot.
Discover the grape variety: Petit Verdot
Dark, full-bodied reds with tight tannins and inky colour, showing aromas of blackberry, violet, gentle spice, liquorice and mentholated balsamic notes. Contributes colour, structure and aromatic freshness to great Médoc blends (Palmer, Léoville-Las Cases) where it remains a minority. Also vinified as a single variety in Spain (La Mancha), California, Australia and Argentina. A late-ripening Bordeaux variety.
Last vintages of this wine
The best vintages of Petit Verdot from Château Belle-Vue are 2016
Informations about the Château Belle-Vue
The Château Belle-Vue is one of of the world's greatest estates. It offers 2 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
