The Château Chantelouve is one of the best wineries to follow in Bordeaux.. It offers 7 wines for sale in of Bordeaux to come and discover on site or to buy online.
Looking for the best Château Chantelouve wines in Bordeaux among all the wines in the region? Check out our tops of the best red, white or effervescent Château Chantelouve wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Château Chantelouve wines with technical and enological descriptions.
How Château Chantelouve wines pair with each other generally quite well with dishes of beef, lamb or pork such as recipes of cataplana with seafood, lamb delight with tomato and cinnamon or turkey roulades, flavoured sauce.
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.
How Château Chantelouve wines pair with each other generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of shepherd's pie (quebec!), roast veal in the oven or duck stew with cahors wine.
Aromatic, fruity whites with a tender palate, with intense aromas of muscat, white flowers, honey, candied citrus and floral notes (no genetic link to the muscat family). Minor component in the great botrytised dessert wines of Sauternes, Barsac, Cérons and Monbazillac, adding perfume and freshness. Also dry in Entre-Deux-Mers. Made as sumptuous fortified wines in Australia (Rutherglen Topaque). French variety from Bordeaux and the South-West.
How Château Chantelouve wines pair with each other generally quite well with dishes of pork, vegetarian or poultry such as recipes of moist parmesan steak, quiche without pastry, courgette and blue cheese or couscous chicken and merguez.
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
How Château Chantelouve wines pair with each other generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of shrimp in hot sauce from cathylou, pastilla with chicken (moroccan pie with brick sheets) or fake foie gras.
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
How Château Chantelouve wines pair with each other generally quite well with dishes of pork, vegetarian or poultry such as recipes of sauté of veal with olives (corsica), tuna, pepper and tomato quiche or couscous chicken and merguez.
In the mouth the white wine of Château Chantelouve. is a powerful.
Wine disease resulting in a whitish haze and a vented taste.
Planning a wine route in the of Bordeaux? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Château Chantelouve.
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.
