Château Le Chêne De MargotLa Marre d'Or Bordeaux Merlot Dry Red
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with La Marre d'Or Bordeaux Merlot Dry Red
Pairings that work perfectly with La Marre d'Or Bordeaux Merlot Dry Red
Original food and wine pairings with La Marre d'Or Bordeaux Merlot Dry Red
The La Marre d'Or Bordeaux Merlot Dry Red of Château Le Chêne De Margot matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of shoulder of suckling lamb confit with herbs, vital tone / vitello tonnato (italy) or roast wild boar with beer.
Details and technical informations about Château Le Chêne De Margot's La Marre d'Or Bordeaux Merlot Dry Red.
Discover the grape variety: Merlot
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.
Informations about the Château Le Chêne De Margot
The Château Le Chêne De Margot is one of of the world's greatest estates. It offers 7 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: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
