Domaine de BannièresPays D Oc So Mojo
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 veal.
Taste structure of the Pays D Oc So Mojo from the Domaine de Bannières
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pays D Oc So Mojo of Domaine de Bannières in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Pays D Oc So Mojo
Pairings that work perfectly with Pays D Oc So Mojo
Original food and wine pairings with Pays D Oc So Mojo
The Pays D Oc So Mojo of Domaine de Bannières matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef stew with white wine, milanese osso buco or sarthe pot.
Details and technical informations about Domaine de Bannières's Pays D Oc So Mojo.
Discover the grape variety: Cabernet_Dorio
Intensely coloured, structured reds with an ink-dark robe, firm tannins and a dense palate of blackfruit (blackcurrant, blackberry), black cherry, plum, spices, black pepper and balsamic notes. Grown mainly in Germany (Württemberg, Palatinate) for modern dry reds and tannin-forward blends adding colour and structure. German hybrid created in 1971 at Weinsberg (blaufränkisch × dornfelder), prized for its robustness and intensity.
Informations about the Domaine de Bannières
The Domaine de Bannières is one of of the world's greatest estates. It offers 10 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: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
