Château La PeyreCuvée Saint-Hilaire Bordeaux Supérieur
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 Saint-Hilaire Bordeaux Supérieur from the Château La Peyre
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Saint-Hilaire Bordeaux Supérieur of Château La Peyre in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
Food and wine pairings with Cuvée Saint-Hilaire Bordeaux Supérieur
Pairings that work perfectly with Cuvée Saint-Hilaire Bordeaux Supérieur
Original food and wine pairings with Cuvée Saint-Hilaire Bordeaux Supérieur
The Cuvée Saint-Hilaire Bordeaux Supérieur of Château La Peyre matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef stew, veal blanquette à l'ancienne or duck breast with peaches and spices.
Details and technical informations about Château La Peyre's Cuvée Saint-Hilaire Bordeaux Supérieur.
Discover the grape variety: Dattier de Saint Vallier
Table grape with long bunches and elongated golden berries, thin skin and crisp flesh, pleasant sweet flavour. Rarely vinified. Grown for fresh consumption in south-east France and Spain, valued for its attractive appearance, pleasant taste and good cold-storage life. French white table grape variety obtained in 1922 at Saint-Vallier (Drôme), a cross of chasselas × dattier de Beyrouth.
Informations about the Château La Peyre
The Château La Peyre is one of of the world's greatest estates. It offers 9 wines for sale in the of Bordeaux Supérieur to come and discover on site or to buy online.
The wine region of Bordeaux Supérieur
Quality expression of generic Bordeaux: more concentrated, structured reds suited to 3-7 years' ageing, dominated by round Merlot (plum, black fruits), with firm Cabernet Sauvignon (blackcurrant, cedar), Cabernet Franc and Petit Verdot for the tannic frame. Stricter rules: higher planting density, limited yields, higher alcohol, longer ageing (often 12 months). Across the whole Gironde. Affordable yet serious Bordeaux, perfect at the table.
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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
