The Château Pavillon Bigaroux is one of the best wineries to follow in Saint-Émilion.. It offers 2 wines for sale in of Saint-Émilion to come and discover on site or to buy online.
Looking for the best Château Pavillon Bigaroux wines in Saint-Émilion among all the wines in the region? Check out our tops of the best red, white or effervescent Château Pavillon Bigaroux wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Château Pavillon Bigaroux wines with technical and enological descriptions.
How Château Pavillon Bigaroux wines pair with each other generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of roast beef in a crust (onions & mustard), lamb in spicy sauce or ramen (noodle) soup.
In the mouth the red wine of Château Pavillon Bigaroux. is a powerful with a nice balance between acidity and tannins.
The wine region of Saint-Émilion is located in the region of Libournais of Bordeaux of France. Wineries and vineyards like the Domaine Baron Philippe de Rothschild or the Château Le Chatelet produce mainly wines red and white. The most planted grape varieties in the region of Saint-Émilion are Merlot, Cabernet franc and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Saint-Émilion often reveals types of flavors of black fruits, savory or cocoa and sometimes also flavors of bramble, raisin or sour cherry.
In the mouth of Saint-Émilion is a powerful with a nice balance between acidity and tannins. We currently count 645 estates and châteaux in the of Saint-Émilion, producing 833 different wines in conventional, organic and biodynamic agriculture. The wines of Saint-Émilion go well with generally quite well with dishes of beef, lamb or game (deer, venison).
Planning a wine route in the of Saint-Émilion? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Château Pavillon Bigaroux.
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.
The largest-ever year for entries, an incredible 18,244 wines were judged at the 2022 Decanter World Wine Awards – with just 163 wines awarded a Platinum medal. ‘Winning a Platinum medal is something really exceptional’ said Decanter World Wine Awards Co-Chair Sarah Jane Evans MW. ‘Platinum is like the stratospheric level’ she commented, ‘so it’s really saying to the winemaker: this is a great wine.’ Making up just 0.87% of the total wines tasted at the 2022 c ...
The 0.27% of entries awarded Best in Show at this year’s Decanter World Wine Awards reflect the inspiring world of wine and quest for quality among winemakers globally, with 50 wines expressing the best of their categories. An all-time record for wines tasted at the world’s largest wine competition, it’s quite possible that Decanter World Wine Awards 2022 marks the largest-ever wine competition to be held in history. And of the record-breaking 18,244 wines tasted, just 50 were ...
I first contributed to Decanter back in November 1988; the hundreds of columns and articles I’ve written since constitute a journey of discovery. I squirm, though, if I’m described as a ‘wine expert’. Whatever wine knowledge we acquire quickly cools, congeals and crusts over, like custard or gravy, as the years pass. The wine world expands at a clip. Every vintage rewrites history. It’s the chance to share discoveries – not just about wines, but about people, places and the act of drinking itsel ...
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.
