Winery Henri MairePrince de Grimaldier Bordeaux
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Prince de Grimaldier Bordeaux
Pairings that work perfectly with Prince de Grimaldier Bordeaux
Original food and wine pairings with Prince de Grimaldier Bordeaux
The Prince de Grimaldier Bordeaux of Winery Henri Maire matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef bobotie, veal meatballs with curry or veal head with vinaigrette.
Details and technical informations about Winery Henri Maire's Prince de Grimaldier Bordeaux.
Discover the grape variety: Madeleine angevine O.
This variety was obtained in the 19th century by Christian Oberlin, by crossing the madeleine angevine with the bouquettraube, registered in the Official Catalogue of vine varieties list A1. It should not be confused with the said Madeleine Angevine because its resemblance is strong, at least in its bunches. Today, Madeleine angevine Oberlin is no longer cultivated, it is still only found in a few private homes, usually on trellises. - Synonymy: angevine oberlin, madeleine blonde oberlin (the synonymy of grape varieties, click here!)
Informations about the Winery Henri Maire
The Winery Henri Maire is one of of the world's great estates. It offers 243 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.
News related to this wine
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Bourgogne wines : The fundamentals
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The word of the wine: Aroma
A pleasant smell that can be primary (or varietal, i.e. characteristic of the grape), secondary (resulting from fermentation) or tertiary (resulting from the aging of the wine in the bottle).
