Château l'EgliseCuvée Versailles Bordeaux
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
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 Versailles Bordeaux from the Château l'Eglise
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Versailles Bordeaux of Château l'Eglise in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cuvée Versailles Bordeaux
Pairings that work perfectly with Cuvée Versailles Bordeaux
Original food and wine pairings with Cuvée Versailles Bordeaux
The Cuvée Versailles Bordeaux of Château l'Eglise matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of sweet and sour turkish dumpling soup (eksili köfte), veal breast with new vegetables or duck stew with cahors wine.
Details and technical informations about Château l'Eglise's Cuvée Versailles 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 Cuvée Versailles Bordeaux from Château l'Eglise are 2014, 2012
Informations about the Château l'Eglise
The Château l'Eglise is one of of the world's great estates. It offers 12 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.
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The word of the wine: Sweet (flavor)
The flavour provided by the residual sugars naturally present in the wine as well as by certain alcohols. This sensation can range from a simple impression of smoothness to a clear sweetness. We speak of roundness, fatness and mellowness.
