Château de ChambertLa Tour Chambert Cahors
Red wine
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 lamb.
Taste structure of the La Tour Chambert Cahors from the Château de Chambert
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Tour Chambert Cahors of Château de Chambert in the region of South West is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the La Tour Chambert Cahors of Château de Chambert in the region of South West often reveals types of flavors of cherry, earthy or red fruit and sometimes also flavors of vanilla, plum or raspberry.
Food and wine pairings with La Tour Chambert Cahors
Pairings that work perfectly with La Tour Chambert Cahors
Original food and wine pairings with La Tour Chambert Cahors
The La Tour Chambert Cahors of Château de Chambert matches generally quite well with dishes of beef, lamb or poultry such as recipes of beef in white wine, couscous merguez or leek, goat cheese and bacon quiche.
Details and technical informations about Château de Chambert's La Tour Chambert Cahors.
Discover the grape variety: Malbec
Deep, velvety reds with an intense purple colour, showing aromas of blackberry, black plum, violet, cocoa and gentle spice. Round tannins, fleshy palate, peppery length. Star of Cahors AOC (Côt, Auxerrois) in France and the absolute signature of Mendoza, Argentina (Uco Valley, Luján de Cuyo). A French South-West variety that became the Argentine emblem after its post-phylloxera decline.
Last vintages of this wine
The best vintages of La Tour Chambert Cahors from Château de Chambert are 2013, 2012, 2015, 2011 and 2007.
Informations about the Château de Chambert
The Château de Chambert is one of of the world's greatest estates. It offers 22 wines for sale in the of Cahors to come and discover on site or to buy online.
The wine region of Cahors
Historic cradle of Malbec, the "black wine" of South-West France: signature Côt (≥70%) reigns in reds — dark-hued with black fruit (blackberry, blackcurrant, blueberry), plum, violet and a liquorice touch, cedar and cocoa on ageing, structured tannins and great cellaring aptitude. Supple Merlot softens, dense Tannat optional. AOC (1971), ~4,000 ha across three alluvial terraces of the Lot and limestone causses, Aquitaine-southern climate, ageing 8-15 years.
The wine region of South West
French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
