Chateau Curé-BonSaint-Émilion Grand Cru Classé
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).
Taste structure of the Saint-Émilion Grand Cru Classé from the Chateau Curé-Bon
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Saint-Émilion Grand Cru Classé of Chateau Curé-Bon 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 Saint-Émilion Grand Cru Classé of Chateau Curé-Bon in the region of Bordeaux often reveals types of flavors of mushroom, earth or microbio and sometimes also flavors of oak, red fruit or black fruit.
Food and wine pairings with Saint-Émilion Grand Cru Classé
Pairings that work perfectly with Saint-Émilion Grand Cru Classé
Original food and wine pairings with Saint-Émilion Grand Cru Classé
The Saint-Émilion Grand Cru Classé of Chateau Curé-Bon matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of family potluck, lamb sweetbreads with white wine and sorrel cream or stuffed rabbit in the oven.
Details and technical informations about Chateau Curé-Bon's Saint-Émilion Grand Cru Classé.
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 Saint-Émilion Grand Cru Classé from Chateau Curé-Bon are 1999, 1998, 1996, 1994
Informations about the Chateau Curé-Bon
The Chateau Curé-Bon is one of of the world's greatest estates. It offers 1 wines for sale in the of Saint-Émilion Grand Cru to come and discover on site or to buy online.
The wine region of Saint-Émilion Grand Cru
The wine region of Saint-Émilion Grand Cru is located in the region of Saint-Émilion of Bordeaux of France. Wineries and vineyards like the Château Cheval Blanc or the Château Ausone produce mainly wines red. The most planted grape varieties in the region of Saint-Émilion Grand Cru are Merlot, Cabernet franc and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Saint-Émilion Grand Cru often reveals types of flavors of cherry, dill or tropical fruit and sometimes also flavors of aniseed, hay or honey.
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.
News related to this wine
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The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
