The Château Tertre de Pezelin is one of the best wineries to follow in Bordeaux.. It offers 8 wines for sale in of Bordeaux to come and discover on site or to buy online.
Looking for the best Château Tertre de Pezelin wines in Bordeaux among all the wines in the region? Check out our tops of the best red, white or effervescent Château Tertre de Pezelin 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 Tertre de Pezelin wines with technical and enological descriptions.
How Château Tertre de Pezelin wines pair with each other generally quite well with dishes of pork, vegetarian or poultry such as recipes of spaghetti squash with cream and bacon, leek, goat cheese and bacon quiche or homemade lasagna from a to z.
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.
How Château Tertre de Pezelin wines pair with each other generally quite well with dishes of shellfish, vegetarian or poultry such as recipes of mussels with curry, ham and comté quiche or quiche lorraine.
Very expressive, lively aromatic whites with a pale golden colour, crisp palate with fresh acidity, signature aromas of citrus (grapefruit, lime), exotic fruits (passion fruit), boxwood, blackcurrant bud and mineral notes (flint). Star of Sancerre AOC, Pouilly-Fumé AOC and Pessac-Léognan AOC, defines the great whites of the Loire and Bordeaux. French white variety from Bordeaux and the Loire, exported to New Zealand, South Africa and Chile.
How Château Tertre de Pezelin wines pair with each other generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of three ways to prepare chinese noodles, quiche with bacon and gruyère cheese or pan con tomate.
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
How Château Tertre de Pezelin wines pair with each other generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of sweet and sour turkish dumpling soup (eksili köfte), aiguillette of duck with honey or roast venison with green pepper sauce.
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.
How Château Tertre de Pezelin wines pair with each other generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of baked sardines with garlic, cataplana with seafood or very simple muffins.
Typical bottle of the yellow wines of the Jura with a squat shape and a capacity of 62 cl.
Planning a wine route in the of Bordeaux? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Château Tertre de Pezelin.
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
