Chateau La Rose PerrièreChâteau Moulin Courrech Côtes de Bordeaux
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, 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.
The Château Moulin Courrech Côtes de Bordeaux of the Chateau La Rose Perrière is in the top 70 of wines of Côtes de Bordeaux.
Taste structure of the Château Moulin Courrech Côtes de Bordeaux from the Chateau La Rose Perrière
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Château Moulin Courrech Côtes de Bordeaux of Chateau La Rose Perrière in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Château Moulin Courrech Côtes de Bordeaux of Chateau La Rose Perrière in the region of Bordeaux often reveals types of flavors of cherry, red fruit.
Food and wine pairings with Château Moulin Courrech Côtes de Bordeaux
Pairings that work perfectly with Château Moulin Courrech Côtes de Bordeaux
Original food and wine pairings with Château Moulin Courrech Côtes de Bordeaux
The Château Moulin Courrech Côtes de Bordeaux of Chateau La Rose Perrière matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of meat and goat pie, veal cutlets parmigiana or duck breast with foie gras sauce.
Details and technical informations about Chateau La Rose Perrière's Château Moulin Courrech Côtes de Bordeaux.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Château Moulin Courrech Côtes de Bordeaux from Chateau La Rose Perrière are 2018, 2016
Informations about the Chateau La Rose Perrière
The Chateau La Rose Perrière is one of of the world's greatest estates. It offers 8 wines for sale in the of Côtes de Bordeaux to come and discover on site or to buy online.
The wine region of Côtes de Bordeaux
The Côtes de Bordeaux appellation was created in 2009 to merge four existing appellations used in the Bordeaux region of France. These four appellations are The Premières Côtes de Blaye, Côtes de Castillon, Côtes de Francs and the red wines of the Cadillac region. The latter were previously under the appellation Premières Côtes de Bordeaux. The changes were a commercially motivated decision, intended to create unity between these important but lesser known appellations.
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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
