The Château Fourcas Dupré of Listrac-Médoc of Bordeaux
The Château Fourcas Dupré is one of the world's great estates. It offers 12 wines for sale in of Listrac-Médoc to come and discover on site or to buy online.
Looking for the best Château Fourcas Dupré wines in Listrac-Médoc among all the wines in the region? Check out our tops of the best red, white or effervescent Château Fourcas Dupré wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Château Fourcas Dupré wines with technical and enological descriptions.
How Château Fourcas Dupré wines pair with each other generally quite well with dishes of beef, poultry or game (deer, venison) such as recipes of tunisian molokheya, turkey leg with dijon sauce or valencian paella - family recipe.
On the nose the red wine of Château Fourcas Dupré. often reveals types of flavors of red fruit, sage or mushroom and sometimes also flavors of clove, cassis or raisin. In the mouth the red wine of Château Fourcas Dupré. is a powerful with a nice balance between acidity and tannins.
The wine region of Listrac-Médoc is located in the region of Médoc of Bordeaux of France. Wineries and vineyards like the Château Clarke or the Château Fourcas Hosten produce mainly wines red and pink. The most planted grape varieties in the region of Listrac-Médoc are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Listrac-Médoc often reveals types of flavors of earth, bell pepper or green bell pepper and sometimes also flavors of black plum, nutty or prune.
In the mouth of Listrac-Médoc is a powerful with a nice balance between acidity and tannins. We currently count 69 estates and châteaux in the of Listrac-Médoc, producing 110 different wines in conventional, organic and biodynamic agriculture. The wines of Listrac-Médoc go well with generally quite well with dishes of beef, lamb or game (deer, venison).
How Château Fourcas Dupré wines pair with each other generally quite well with dishes of pork, vegetarian or poultry such as recipes of rabbit with hunter's sauce, spinach and goat cheese quiche or bacalhau a bras (portuguese cod).
On the nose the white wine of Château Fourcas Dupré. often reveals types of flavors of oak, tropical fruit. In the mouth the white wine of Château Fourcas Dupré. is a powerful.
Petit Verdot noir is a grape variety that originated in France (southwest). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. Petit Verdot noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
How Château Fourcas Dupré wines pair with each other generally quite well with dishes of beef, lamb or pork such as recipes of thai beef skewers, mouse of lamb with thyme or baked pork chops.
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
Planning a wine route in the of Listrac-Médoc? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Château Fourcas Dupré.
Merlot noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
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Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.