Château d'AngludetBordeaux
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 Bordeaux from the Château d'Angludet
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bordeaux of Château d'Angludet in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Bordeaux
Pairings that work perfectly with Bordeaux
Original food and wine pairings with Bordeaux
The Bordeaux of Château d'Angludet matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of stewed beef heart, potjevleesch or duck breast with pepper sauce.
Details and technical informations about Château d'Angludet's Bordeaux.
Discover the grape variety: Cabernet-Volos
An interspecific cross between Cabernet Sauvignon and Bianca obtained in Italy in 2002 by the University of Udine and the Institute of Applied Genetics. It can be found in Germany, Slovakia, ... in France it is almost unknown.
Informations about the Château d'Angludet
The Château d'Angludet is one of of the world's greatest estates. It offers 8 wines for sale in the of Bordeaux to come and discover on site or to buy online.
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.
The word of the wine: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
