Château d'AgassacL'Agassant d'Agassac Bordeaux Rosé
Pink wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with L'Agassant d'Agassac Bordeaux Rosé
Pairings that work perfectly with L'Agassant d'Agassac Bordeaux Rosé
Original food and wine pairings with L'Agassant d'Agassac Bordeaux Rosé
The L'Agassant d'Agassac Bordeaux Rosé of Château d'Agassac matches generally quite well with dishes of beef, lamb or spicy food such as recipes of traditional hungarian goulash, lamb stew from my mum or marinade for chicken brochettes.
Details and technical informations about Château d'Agassac's L'Agassant d'Agassac Bordeaux Rosé.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of L'Agassant d'Agassac Bordeaux Rosé from Château d'Agassac are 2016, 2015
Informations about the Château d'Agassac
The Château d'Agassac is one of of the world's greatest estates. It offers 10 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: Traditional method
Also known as the Champagne method, this is the elaboration of sparkling wines according to the second fermentation method in the bottle.
