Château du Grand BarrailLe Rosé du Grand Barrail Bordeaux Rosé
Pink wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Le Rosé du Grand Barrail Bordeaux Rosé
Pairings that work perfectly with Le Rosé du Grand Barrail Bordeaux Rosé
Original food and wine pairings with Le Rosé du Grand Barrail Bordeaux Rosé
The Le Rosé du Grand Barrail Bordeaux Rosé of Château du Grand Barrail matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of grandma melanie's cassoulet, lamb tagine with prunes or roast duck with cider sauce.
Details and technical informations about Château du Grand Barrail's Le Rosé du Grand Barrail 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.
Informations about the Château du Grand Barrail
The Château du Grand Barrail 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: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
