Château GarreauCuvée de la Cote Blaye Cotes de Bordeaux
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 de la Cote Blaye Cotes de Bordeaux from the Château Garreau
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée de la Cote Blaye Cotes de Bordeaux of Château Garreau in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cuvée de la Cote Blaye Cotes de Bordeaux
Pairings that work perfectly with Cuvée de la Cote Blaye Cotes de Bordeaux
Original food and wine pairings with Cuvée de la Cote Blaye Cotes de Bordeaux
The Cuvée de la Cote Blaye Cotes de Bordeaux of Château Garreau matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of veal shank with mushrooms, roast veal with black olives or rabbit sautéed hunter.
Details and technical informations about Château Garreau's Cuvée de la Cote Blaye Cotes de Bordeaux.
Discover the grape variety: Couderc noir
Simple, fruity reds with a colourful ruby robe, light tannins and unassertive aromas of red and black fruits with herbaceous, foxy notes typical of hybrid grapes. A rustic phylloxera-resistant profile. Now marginal, it survives in a few French parcels and ampelographic collections, a witness to post-phylloxera hybridisation.
Informations about the Château Garreau
The Château Garreau is one of of the world's greatest estates. It offers 4 wines for sale in the of Premières Côtes de Blaye to come and discover on site or to buy online.
The wine region of Premières Côtes de Blaye
Bordeaux right bank facing the Médoc (Gironde estuary): signature Merlot as the royal red (~70%) — fleshy and fruity with notes of cherry, ripe plum, blackberry, red fruits and a hint of sweet spice, round tannins and velvety indulgence, signature accessibility. Cabernet Sauvignon and Cabernet Franc add structure. Sauvignon, Sémillon and Muscadelle in fresh dry whites. AOC (1938, merged into Blaye Côtes de Bordeaux in 2008), clay-limestone hillsides.
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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
