Winery Eschenauer & CoBordeaux Supérieur
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Bordeaux Supérieur
Pairings that work perfectly with Bordeaux Supérieur
Original food and wine pairings with Bordeaux Supérieur
The Bordeaux Supérieur of Winery Eschenauer & Co matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef fillet in a crust, wiener schnitzel or viennese schnitzel or saddle of venison with fresh cream.
Details and technical informations about Winery Eschenauer & Co's Bordeaux Supérieur.
Discover the grape variety: Jurançon
Jurançon noir is a grape variety that originated in France (South West). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. Jurançon noir can be found in many vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Informations about the Winery Eschenauer & Co
The Winery Eschenauer & Co is one of wineries to follow in Bordeaux Supérieur.. It offers 7 wines for sale in the of Bordeaux Supérieur to come and discover on site or to buy online.
The wine region of Bordeaux Supérieur
Bordeaux Supérieur is an appellation level applied to wines produced in the Generic area of the Bordeaux PDO. They are produced from the classic Bordeaux Grape varieties. The reds are, as the name suggests, intended to be a slightly "superior" form of the standard Bordeaux AOC wines. They are therefore heavily based on Merlot and Cabernet Sauvignon, with smaller amounts of Cabernet Franc, Petit Verdot and Malbec.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
The word of the wine: Performance
Quantity of grapes harvested per hectare. In AOC, the average yield is limited on the proposal of the appellation syndicate, validated by the Inao. The use of high-performance plant material (especially clones) and better control of vine diseases have increased yields. This is not without consequences on the quality of the wines (dilution) and on the state of the market (too much wine). We must not over-simplify: low yields are not synonymous with quality, and it is often in years with generous harvests that we find the greatest vintages (1982 and 1986 in Bordeaux, 1996 in Champagne, 1990 and 2005 in Burgundy...).
