Château le PuyMarie-Cécile
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
The Marie-Cécile of the Château le Puy is in the top 5 of wines of Côtes de Bordeaux.
Taste structure of the Marie-Cécile from the Château le Puy
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Marie-Cécile of Château le Puy in the region of Bordeaux is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Marie-Cécile of Château le Puy in the region of Bordeaux often reveals types of flavors of cream, earth or citrus fruit and sometimes also flavors of spices, tree fruit or oak.
Food and wine pairings with Marie-Cécile
Pairings that work perfectly with Marie-Cécile
Original food and wine pairings with Marie-Cécile
The Marie-Cécile of Château le Puy matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of stuffed mushrooms, quiche with bacon and gruyère cheese or yakitori chicken (japanese).
Details and technical informations about Château le Puy's Marie-Cécile.
Discover the grape variety: Alicante
Alicante Henri Bouschet noir is a grape variety that originated in France (Languedoc). 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 large bunches of grapes of medium size. The Alicante Henri Bouschet noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Marie-Cécile from Château le Puy are 2016, 2011, 2015, 2017 and 2013.
Informations about the Château le Puy
The Château le Puy is one of of the world's greatest estates. It offers 12 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.
News related to this wine
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On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this first 90-second clip, Yang LU explains how location is the key to understanding “Why Chablis is special”. #Chablis #PureChablis ...
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Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Pierreclos, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are availablein French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneW ...
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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.
