Château des LéotinsChâteau La Treille de Candale Bordeaux
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Château La Treille de Candale Bordeaux from the Château des Léotins
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Château La Treille de Candale Bordeaux of Château des Léotins in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Château La Treille de Candale Bordeaux
Pairings that work perfectly with Château La Treille de Candale Bordeaux
Original food and wine pairings with Château La Treille de Candale Bordeaux
The Château La Treille de Candale Bordeaux of Château des Léotins matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef bobotie, express veal stew in a pressure cooker or duck with olives.
Details and technical informations about Château des Léotins's Château La Treille de Candale Bordeaux.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Château La Treille de Candale Bordeaux from Château des Léotins are 2018, 2015
Informations about the Château des Léotins
The Château des Léotins is one of of the world's great estates. It offers 24 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: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
