Domaine du Cheval BlancBordeaux
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.
The Bordeaux of the Domaine du Cheval Blanc is in the top 70 of wines of Bordeaux.
Taste structure of the Bordeaux from the Domaine du Cheval Blanc
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bordeaux of Domaine du Cheval Blanc 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 Domaine du Cheval Blanc in the region of Bordeaux often reveals types of flavors of earthy, blackberry or tobacco and sometimes also flavors of coffee, licorice or plum.
Food and wine pairings with Bordeaux
Pairings that work perfectly with Bordeaux
Original food and wine pairings with Bordeaux
The Bordeaux of Domaine du Cheval Blanc matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of oxtail and carrot stew, duck with orange or blanquette of rabbit with riesling and chanterelles.
Details and technical informations about Domaine du Cheval Blanc's Bordeaux.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Bordeaux from Domaine du Cheval Blanc are 1999, 1989, 1994, 1995 and 1990.
Informations about the Domaine du Cheval Blanc
The Domaine du Cheval Blanc is one of of the world's greatest estates. It offers 9 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: Cellar master
The cellar master is the technical manager of a winery (usually a professional oenologist), who presides over and oversees the wine-making process and its maturation. Unlike an oenologist in a wine laboratory, who intervenes on an ad hoc basis to assist the winemaker, the cellar master is part of the estate's technical team.
