Château Petrus GaïaBordeaux
Red wine
This wine is a blend of 2 varietals which are the Cabernet franc and the Cabernet-Sauvignon.
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 Bordeaux from the Château Petrus Gaïa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bordeaux of Château Petrus Gaïa 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 Bordeaux of Château Petrus Gaïa in the region of Bordeaux often reveals types of flavors of pepper, earth or oak and sometimes also flavors of spices.
Food and wine pairings with Bordeaux
Pairings that work perfectly with Bordeaux
Original food and wine pairings with Bordeaux
The Bordeaux of Château Petrus Gaïa matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of stuffed beef rolls, roast veal in the oven or civet of wild boar.
Details and technical informations about Château Petrus Gaïa's Bordeaux.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Bordeaux from Château Petrus Gaïa are 2011, 2003, 2009, 2002 and 2010.
Informations about the Château Petrus Gaïa
The Château Petrus Gaïa is one of of the world's greatest estates. It offers 4 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: Sweet
Generic term for wines containing residual sugar (natural sugars in the grapes that have not been transformed into alcohol). It is also used to describe a wine with a dominantly sweet flavour, without further explanation.
