Winery EschenauerCamponac Bordeaux
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Camponac Bordeaux
Pairings that work perfectly with Camponac Bordeaux
Original food and wine pairings with Camponac Bordeaux
The Camponac Bordeaux of Winery Eschenauer matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of monkfish tagine, pork tenderloin with onions or baked duck legs with potatoes.
Details and technical informations about Winery Eschenauer's Camponac Bordeaux.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Informations about the Winery Eschenauer
The Winery Eschenauer is one of of the world's great estates. It offers 11 wines for sale in the of Bordeaux to come and discover on site or to buy online.
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: Farm
Wine dominated by a strong acidity and/or biting tannins. In this case, the components of the wine need to melt, i.e. to harmonize during the maturation in the cellar.
