Château MargauxPavillon Rouge du Château Margaux
Red wine
This wine is a blend of 4 varietals which are the Cabernet franc, the Cabernet-Sauvignon, the Petit Verdot 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 game (deer, venison).
The Pavillon Rouge du Château Margaux of the Château Margaux is in the top 5 of wines of Margaux.
Taste structure of the Pavillon Rouge du Château Margaux from the Château Margaux
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pavillon Rouge du Château Margaux of Château Margaux 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 Pavillon Rouge du Château Margaux of Château Margaux in the region of Bordeaux often reveals types of flavors of cream, cedar or vegetal and sometimes also flavors of microbio, earth or non oak.
Food and wine pairings with Pavillon Rouge du Château Margaux
Pairings that work perfectly with Pavillon Rouge du Château Margaux
Original food and wine pairings with Pavillon Rouge du Château Margaux
The Pavillon Rouge du Château Margaux of Château Margaux matches generally quite well with dishes of beef, lamb or poultry such as recipes of southern beef meatballs, lamb and coconut curry, african style or royal couscous (lamb, chicken, merguez).
Details and technical informations about Château Margaux's Pavillon Rouge du Château Margaux.
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 Pavillon Rouge du Château Margaux from Château Margaux are 1982, 2003, 1991, 2000 and 2009.
Informations about the Château Margaux
The Château Margaux is one of of the world's greatest estates. It offers 5 wines for sale in the of Margaux to come and discover on site or to buy online.
The wine region of Margaux
The wine region of Margaux is located in the region of Médoc of Bordeaux of France. Wineries and vineyards like the Château Margaux or the Château Palmer produce mainly wines red, white and other. The most planted grape varieties in the region of Margaux are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Margaux often reveals types of flavors of iron, bitter almond or pencil shavings and sometimes also flavors of dried rose, pencil lead or acacia.
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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
