Winery Grands Vins de GirondeImperial Court Traditionnel Dry Red
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Imperial Court Traditionnel Dry Red
Pairings that work perfectly with Imperial Court Traditionnel Dry Red
Original food and wine pairings with Imperial Court Traditionnel Dry Red
The Imperial Court Traditionnel Dry Red of Winery Grands Vins de Gironde matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of venison stew with red wine, roast veal with chanterelles and cream or old-fashioned venison stew.
Details and technical informations about Winery Grands Vins de Gironde's Imperial Court Traditionnel Dry Red.
Discover the grape variety: Tinta Amarela
Structured, intensely coloured reds with a dark ruby color, firm tannins and a dense palate, offering intense aromas of black fruits (blackberry, blackcurrant), plum, black cherry, spices, pepper, aromatic herbs and balsamic notes. Fine cellaring potential. Traditional component of great Douro DOC reds, Porto, as well as Alentejo DOC and Tejo DOC wines. Portuguese synonym for trincadeira (or trincadeira preta), a signature indigenous Portuguese variety.
Informations about the Winery Grands Vins de Gironde
The Winery Grands Vins de Gironde is one of wineries to follow in Bordeaux.. It offers 158 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: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
