Château Claire AbbayeGrande Reserve Bordeaux supérieur
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Grande Reserve Bordeaux supérieur
Pairings that work perfectly with Grande Reserve Bordeaux supérieur
Original food and wine pairings with Grande Reserve Bordeaux supérieur
The Grande Reserve Bordeaux supérieur of Château Claire Abbaye matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef with onions chinese style, simple veal sauté or confit sausages.
Details and technical informations about Château Claire Abbaye's Grande Reserve Bordeaux supérieur.
Discover the grape variety: Franc de Haute-Saône
Franc noir de Haute-Saône noir is a grape variety that originated in France (Haute-Saône). 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. The Franc noir de Haute-Saône black can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley.
Informations about the Château Claire Abbaye
The Château Claire Abbaye is one of of the world's greatest estates. 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.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
