Château Haut FongriveVieilles Vignes Bergerac
Red wine
This wine generally goes well with poultry, beef or mature and hard cheese.
Food and wine pairings with Vieilles Vignes Bergerac
Pairings that work perfectly with Vieilles Vignes Bergerac
Original food and wine pairings with Vieilles Vignes Bergerac
The Vieilles Vignes Bergerac of Château Haut Fongrive matches generally quite well with dishes of beef, lamb or poultry such as recipes of pork tongue with tomato sauce and pickles, moroccan lamb shoulder or basque piperade.
Details and technical informations about Château Haut Fongrive's Vieilles Vignes Bergerac.
Discover the grape variety: Malbec
Deep, velvety reds with an intense purple colour, showing aromas of blackberry, black plum, violet, cocoa and gentle spice. Round tannins, fleshy palate, peppery length. Star of Cahors AOC (Côt, Auxerrois) in France and the absolute signature of Mendoza, Argentina (Uco Valley, Luján de Cuyo). A French South-West variety that became the Argentine emblem after its post-phylloxera decline.
Informations about the Château Haut Fongrive
The Château Haut Fongrive is one of of the world's great estates. It offers 28 wines for sale in the of Bergerac to come and discover on site or to buy online.
The wine region of Bergerac
Affordable cousin of Bordeaux on the Dordogne: signature Merlot-based reds (~65%) — round and fruity with notes of plum, black cherry, blackberry, sweet spices and a tobacco touch, supple tannins, to drink young. Cabernet Sauvignon, Cabernet Franc and Malbec as support. Fresh rosés (~20%). Signature dry and sweet whites (~15%) from Sémillon, Sauvignon and Muscadelle with notes of citrus, boxwood, flowers and honey for the sweet ones.
The wine region of South West
French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.
The word of the wine: Cellar master
The cellar master is the technical manager of a winery (usually a professional oenologist), who presides over and oversees the wine-making process and its maturation. Unlike an oenologist in a wine laboratory, who intervenes on an ad hoc basis to assist the winemaker, the cellar master is part of the estate's technical team.
