Domaine Bonnet GilbertTerre Rouge Bordeaux
Red wine
This wine is a blend of 5 varietals which are the Cabernet franc, the Cabernet-Sauvignon, the Malbec, the Petit Verdot 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.
The Terre Rouge Bordeaux of the Domaine Bonnet Gilbert is in the top 40 of wines of Bordeaux.
Taste structure of the Terre Rouge Bordeaux from the Domaine Bonnet Gilbert
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Terre Rouge Bordeaux of Domaine Bonnet Gilbert in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Terre Rouge Bordeaux
Pairings that work perfectly with Terre Rouge Bordeaux
Original food and wine pairings with Terre Rouge Bordeaux
The Terre Rouge Bordeaux of Domaine Bonnet Gilbert matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of boles de picolat (catalan meatballs), moroccan style veal brochette or rabbit with cream sauce anne's way.
Details and technical informations about Domaine Bonnet Gilbert's Terre Rouge 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.
Informations about the Domaine Bonnet Gilbert
The Domaine Bonnet Gilbert is one of of the world's greatest estates. It offers 16 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
