Chateau de BrauCuvée Gabriel Merlot
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 beef, veal or pasta.
Taste structure of the Cuvée Gabriel Merlot from the Chateau de Brau
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Gabriel Merlot of Chateau de Brau in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cuvée Gabriel Merlot
Pairings that work perfectly with Cuvée Gabriel Merlot
Original food and wine pairings with Cuvée Gabriel Merlot
The Cuvée Gabriel Merlot of Chateau de Brau matches generally quite well with dishes of beef, pasta or veal such as recipes of thai beef skewers, tuna lasagna or milanese cutlets like in italy.
Details and technical informations about Chateau de Brau's Cuvée Gabriel Merlot.
Discover the grape variety: Merlot
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.
Informations about the Chateau de Brau
The Chateau de Brau is one of of the world's great estates. It offers 45 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
