Château DaugayPavillon Daugay Saint-Émilion Grand Cru
Red wine
This wine is a blend of 4 varietals which are the Cabernet franc, the Cabernet-Sauvignon, the Malbec 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 game (deer, venison).
Taste structure of the Pavillon Daugay Saint-Émilion Grand Cru from the Château Daugay
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pavillon Daugay Saint-Émilion Grand Cru of Château Daugay in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Pavillon Daugay Saint-Émilion Grand Cru
Pairings that work perfectly with Pavillon Daugay Saint-Émilion Grand Cru
Original food and wine pairings with Pavillon Daugay Saint-Émilion Grand Cru
The Pavillon Daugay Saint-Émilion Grand Cru of Château Daugay matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of thai beef skewers, lamb mice confit and melting carrots or duck legs with confit potatoes.
Details and technical informations about Château Daugay's Pavillon Daugay Saint-Émilion Grand Cru.
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 Pavillon Daugay Saint-Émilion Grand Cru from Château Daugay are 2015
Informations about the Château Daugay
The Château Daugay is one of of the world's greatest estates. It offers 3 wines for sale in the of Saint-Émilion Grand Cru to come and discover on site or to buy online.
The wine region of Saint-Émilion Grand Cru
Higher tier of Saint-Émilion on Bordeaux's right bank: velvety, complex reds dominated by Merlot (round, silky foundation with aromas of ripe plum, blackcurrant, violet, leather, chocolate and smoke) with spicy Cabernet Franc and structuring Cabernet Sauvignon. Fine tannins, balanced acidity, ages 3 to 30 years. Notes evolving toward tobacco, leather and chocolate at maturity. AOC stricter than Saint-Émilion (yields, minimum 12-month ageing, mandatory tasting panel).
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: Paille (wine of)
A sweet wine obtained by passerillage after harvesting bunches of grapes placed on racks or hung in well-ventilated premises.
