Château La RenomméeBordeaux Cabernet
Pink wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Bordeaux Cabernet
Pairings that work perfectly with Bordeaux Cabernet
Original food and wine pairings with Bordeaux Cabernet
The Bordeaux Cabernet of Château La Renommée matches generally quite well with dishes of shellfish, vegetarian or poultry such as recipes of spaghetti with shrimp and cream, quiche with bacon and gruyère cheese or royal couscous.
Details and technical informations about Château La Renommée's Bordeaux Cabernet.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Informations about the Château La Renommée
The Château La Renommée 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
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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
