Winery Edouard VigneronVigneron Bordeaux
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 Vigneron Bordeaux from the Winery Edouard Vigneron
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vigneron Bordeaux of Winery Edouard Vigneron in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Vigneron Bordeaux
Pairings that work perfectly with Vigneron Bordeaux
Original food and wine pairings with Vigneron Bordeaux
The Vigneron Bordeaux of Winery Edouard Vigneron matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of autumn beef bourguignon, veal blanquette à l'ancienne or potjevleesch.
Details and technical informations about Winery Edouard Vigneron's Vigneron Bordeaux.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Informations about the Winery Edouard Vigneron
The Winery Edouard Vigneron is one of of the world's greatest estates. It offers 25 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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
