Château GigaultCuvée Viva Blaye - Côtes de Bordeaux
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon 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 Cuvée Viva Blaye - Côtes de Bordeaux of the Château Gigault is in the top 10 of wines of Blaye - Côtes de Bordeaux.
Taste structure of the Cuvée Viva Blaye - Côtes de Bordeaux from the Château Gigault
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Viva Blaye - Côtes de Bordeaux of Château Gigault in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Cuvée Viva Blaye - Côtes de Bordeaux of Château Gigault in the region of Bordeaux often reveals types of flavors of iron, earth or mushroom and sometimes also flavors of cassis, prune or cheese.
Food and wine pairings with Cuvée Viva Blaye - Côtes de Bordeaux
Pairings that work perfectly with Cuvée Viva Blaye - Côtes de Bordeaux
Original food and wine pairings with Cuvée Viva Blaye - Côtes de Bordeaux
The Cuvée Viva Blaye - Côtes de Bordeaux of Château Gigault matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef bobotie, veal escalope with lemon sauce or duckling with bigarrade.
Details and technical informations about Château Gigault's Cuvée Viva Blaye - Côtes de Bordeaux.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Cuvée Viva Blaye - Côtes de Bordeaux from Château Gigault are 1999, 2005, 2016, 2015 and 2012.
Informations about the Château Gigault
The Château Gigault is one of of the world's greatest estates. It offers 4 wines for sale in the of Blaye - Côtes de Bordeaux to come and discover on site or to buy online.
The wine region of Blaye - Côtes de Bordeaux
The wine region of Blaye - Côtes de Bordeaux is located in the region of Côtes de Bordeaux of Bordeaux of France. Wineries and vineyards like the Château Cailleteau Bergeron or the Château Haut-Lalande Grand Vin produce mainly wines red, white and pink. The most planted grape varieties in the region of Blaye - Côtes de Bordeaux are Merlot, Cabernet-Sauvignon and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Blaye - Côtes de Bordeaux often reveals types of flavors of chocolate, red cherry or bay leaf and sometimes also flavors of black plum, mint or cocoa.
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.
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The word of the wine: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
