Château d'ArcheChâteau Padouën Barsac
Sweet wine
In the mouth this sweet wine is a powerful with a good balance between acidity and sweetness.
This wine generally goes well with fruity desserts and blue cheese.
Taste structure of the Château Padouën Barsac from the Château d'Arche
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Château Padouën Barsac of Château d'Arche in the region of Bordeaux is a powerful with a good balance between acidity and sweetness.
Food and wine pairings with Château Padouën Barsac
Pairings that work perfectly with Château Padouën Barsac
Original food and wine pairings with Château Padouën Barsac
The Château Padouën Barsac of Château d'Arche matches generally quite well with dishes of fruity desserts or blue cheese such as recipes of tarte tatin or farfalle with spinach and gorgonzola sauce.
Details and technical informations about Château d'Arche's Château Padouën Barsac.
Discover the grape variety: Tressot
Light, fruity reds with a clear ruby colour, soft tannins and a supple palate, showing signature aromas of red fruits (cherry, raspberry), gentle spices and floral notes. Airy, northern profile to drink young. Preserved for its heritage value, it survives in a few patrimonial plots in Burgundy among the ancient varieties of northern Burgundy under study. Native black variety from Burgundy and the Yonne, today rare.
Informations about the Château d'Arche
The Château d'Arche is one of of the world's great estates. It offers 21 wines for sale in the of Barsac to come and discover on site or to buy online.
The wine region of Barsac
Bordeaux AOC of the Sauternais (left bank, unique Ciron-Garonne microclimate, gravelly or clay-limestone soils; may be labelled Barsac or Sauternes). Sémillon dominates the sweet whites (thick skins ideal for botrytis), complemented by Sauvignon Blanc and Sauvignon Gris. Signature profile: ripe fruits (apricot, peach), honey, acacia; rich, unctuous, powerful palate with 50+ botrytis aromas. Decades-long aging potential; harvested in successive tries.
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: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
