Château de PanisseauFleurs Selection
Red wine
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Fleurs Selection
Pairings that work perfectly with Fleurs Selection
Original food and wine pairings with Fleurs Selection
The Fleurs Selection of Château de Panisseau matches generally quite well with dishes of beef, lamb or poultry such as recipes of venison stew with red wine, lamb with masalé sauce and rice or aïoli.
Details and technical informations about Château de Panisseau's Fleurs Selection.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Informations about the Château de Panisseau
The Château de Panisseau is one of wineries to follow in Bergerac.. It offers 23 wines for sale in the of Bergerac to come and discover on site or to buy online.
The wine region of Bergerac
Affordable cousin of Bordeaux on the Dordogne: signature Merlot-based reds (~65%) — round and fruity with notes of plum, black cherry, blackberry, sweet spices and a tobacco touch, supple tannins, to drink young. Cabernet Sauvignon, Cabernet Franc and Malbec as support. Fresh rosés (~20%). Signature dry and sweet whites (~15%) from Sémillon, Sauvignon and Muscadelle with notes of citrus, boxwood, flowers and honey for the sweet ones.
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: Bright
Said of a wine whose acidity is the dominant characteristic, making it fresh and nervous.
