Chateau Pierrie Saint-MaximeCôte Ouest Bordeaux Rosé
Pink wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Côte Ouest Bordeaux Rosé
Pairings that work perfectly with Côte Ouest Bordeaux Rosé
Original food and wine pairings with Côte Ouest Bordeaux Rosé
The Côte Ouest Bordeaux Rosé of Chateau Pierrie Saint-Maxime matches generally quite well with dishes of beef, lamb or spicy food such as recipes of kig ar farz breton, oriental stew with couscous or chicken legs and changing.
Details and technical informations about Chateau Pierrie Saint-Maxime's Côte Ouest Bordeaux Rosé.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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 small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Chateau Pierrie Saint-Maxime
The Chateau Pierrie Saint-Maxime is one of wineries to follow in Bordeaux.. It offers 6 wines for sale in the of Bordeaux to come and discover on site or to buy online.
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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
