Château CleyracLongest Drive Bordeaux
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Longest Drive Bordeaux
Pairings that work perfectly with Longest Drive Bordeaux
Original food and wine pairings with Longest Drive Bordeaux
The Longest Drive Bordeaux of Château Cleyrac matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of blanquette of monkfish with small vegetables, paupiettes of veal or rabbit with basquaise sauce.
Details and technical informations about Château Cleyrac's Longest Drive Bordeaux.
Discover the grape variety: Cabernet franc
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.
Informations about the Château Cleyrac
The Château Cleyrac is one of wineries to follow in Bordeaux.. It offers 3 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.
News related to this wine
Château Smith Haut Lafitte prepares to host King Charles III
They were scheduled to visit Paris and Bordeaux in March, but the trip had to be postponed after protests over the French government’s pension reforms turned violent. The three-day state visit can now finally proceed as planned, so the royals will be greeted with a remembrance ceremony at the Arc de Triomphe today (Wednesday). After laying a wreath at the Tomb of the Unknown Soldier, King Charles will process down the Champs-Elysées to the presidential palace for one-on-one talks with President ...
Join Decanter’s Château Margaux masterclass in New York
Spend a day tasting top wines from around the world and attend exclusive masterclasses at the Decanter Fine Wine Encounter NYC right in the heart of Manhattan’s Financial District on Saturday, 18th June. One truly unforgettable and unique masterclass will feature the iconic wines of Château Margaux and is hosted by family member Alexis Leven-Mentzelopoulos, the estate’s deputy managing director and Decanter Premium editor Georgie Hindle. You will taste an extraordinary line up of five stun ...
Couple jailed for fine wine heist at Spain’s Atrio restaurant
Spanish judges handed out prison terms to Priscila Guevara, a former Mexican beauty contestant, and her Dutch-Romanian partner, Constantín Dumitru, after the pair went on trial in Madrid over the restaurant wine heist. Guevara, 28, and Dumitru, 49, were sentenced to four years and four-and-a-half years in prison respectively, reported Spanish newspaper El Pais. They were also ordered to pay insurers more than €750,000 in damages. The couple, who lived in Madrid, were arrested in Croatia nine mon ...
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
