Château de Grand BranetBordeaux Red
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.
Taste structure of the Bordeaux Red from the Château de Grand Branet
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bordeaux Red of Château de Grand Branet in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Bordeaux Red
Pairings that work perfectly with Bordeaux Red
Original food and wine pairings with Bordeaux Red
The Bordeaux Red of Château de Grand Branet matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of family potluck, veal curry or duck confit.
Details and technical informations about Château de Grand Branet's Bordeaux Red.
Discover the grape variety: Alvarinho
The white Alvarinho is a grape variety originating from Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. The white Alvarinho can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone Valley.
Informations about the Château de Grand Branet
The Château de Grand Branet is one of of the world's greatest estates. It offers 2 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.
The word of the wine: Stirring (champagne)
Manual operation (on a "desk") or mechanical (with a "gyropalette") which allows the deposit created by the yeasts (see tirage) to go down to the neck of the bottle for disgorging.
