Château FayauCuvée Reservée Rouge
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 Cuvée Reservée Rouge from the Château Fayau
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Reservée Rouge of Château Fayau in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cuvée Reservée Rouge
Pairings that work perfectly with Cuvée Reservée Rouge
Original food and wine pairings with Cuvée Reservée Rouge
The Cuvée Reservée Rouge of Château Fayau matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of thai beef curry, aiguillette of duck with honey or rabbit legs with fresh cream.
Details and technical informations about Château Fayau's Cuvée Reservée Rouge.
Discover the grape variety: Bianca
Complex interspecific crossing between 12375 Seyve-Villard (2 Eger) and Bouvier - a variety of Austrian origin - obtained in 1963 and in Hungary by Csizmazia Jozsef and Bereznai Laszlo. It should be noted that Bianca, a monogenic variety, which is nevertheless resistant to certain cryptogamic diseases, was "bypassed" in 2010 by a less resistant strain of mildew, which was also the case for Regent. It can be found in the United States, Serbia, Hungary, Austria, Italy, Switzerland, ... almost unknown in France. In these countries, it is certainly the most cultivated as a wine grape but it can also be found on the markets.
Informations about the Château Fayau
The Château Fayau is one of of the world's great estates. It offers 16 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
