Château MarjosseReserve Bordeaux
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Reserve Bordeaux from the Château Marjosse
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserve Bordeaux of Château Marjosse in the region of Bordeaux is a powerful.
Wine flavors and olphactive analysis
On the nose the Reserve Bordeaux of Château Marjosse in the region of Bordeaux often reveals types of flavors of black fruits, earth or oak and sometimes also flavors of black fruit.
Food and wine pairings with Reserve Bordeaux
Pairings that work perfectly with Reserve Bordeaux
Original food and wine pairings with Reserve Bordeaux
The Reserve Bordeaux of Château Marjosse matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of pork gyros, quiche with bacon and gruyère cheese or pasta carbonara.
Details and technical informations about Château Marjosse's Reserve Bordeaux.
Discover the grape variety: Muscadelle
Aromatic, fruity whites with a tender palate, with intense aromas of muscat, white flowers, honey, candied citrus and floral notes (no genetic link to the muscat family). Minor component in the great botrytised dessert wines of Sauternes, Barsac, Cérons and Monbazillac, adding perfume and freshness. Also dry in Entre-Deux-Mers. Made as sumptuous fortified wines in Australia (Rutherglen Topaque). French variety from Bordeaux and the South-West.
Last vintages of this wine
The best vintages of Reserve Bordeaux from Château Marjosse are 2008, 2009, 2014, 2010 and 2006.
Informations about the Château Marjosse
The Château Marjosse is one of of the world's greatest estates. It offers 14 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: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
