Winery Jean-Pierre MoueixEdouard Bordeaux
Red wine
This wine is a blend of 2 varietals which are 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.
Taste structure of the Edouard Bordeaux from the Winery Jean-Pierre Moueix
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Edouard Bordeaux of Winery Jean-Pierre Moueix in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Edouard Bordeaux
Pairings that work perfectly with Edouard Bordeaux
Original food and wine pairings with Edouard Bordeaux
The Edouard Bordeaux of Winery Jean-Pierre Moueix matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of sloth pork loin, puchero or stuffed duck or goose neck.
Details and technical informations about Winery Jean-Pierre Moueix's Edouard 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 Edouard Bordeaux from Winery Jean-Pierre Moueix are 2016, 0
Informations about the Winery Jean-Pierre Moueix
The Winery Jean-Pierre Moueix is one of of the world's great estates. It offers 79 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
