Château Haut-BaillyRosé de Haut-Bailly Bordeaux
Pink wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Rosé de Haut-Bailly Bordeaux of Château Haut-Bailly in the region of Bordeaux often reveals types of flavors of strawberries, earth or red fruit.
Food and wine pairings with Rosé de Haut-Bailly Bordeaux
Pairings that work perfectly with Rosé de Haut-Bailly Bordeaux
Original food and wine pairings with Rosé de Haut-Bailly Bordeaux
The Rosé de Haut-Bailly Bordeaux of Château Haut-Bailly matches generally quite well with dishes of beef, lamb or spicy food such as recipes of fleischnacka leaf, 7 o'clock leg of lamb or caramelized lamb mice.
Details and technical informations about Château Haut-Bailly's Rosé de Haut-Bailly Bordeaux.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon 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 bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Rosé de Haut-Bailly Bordeaux from Château Haut-Bailly are 2012, 2011, 2014
Informations about the Château Haut-Bailly
The Château Haut-Bailly is one of of the world's greatest estates. It offers 7 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: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
