Winery H. DuboscoClaret Duboscq Bordeaux
Red wine
This wine is a blend of 5 varietals which are the Cabernet franc, the Cabernet-Sauvignon, the Malbec, the Petit Verdot 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 Claret Duboscq Bordeaux from the Winery H. Dubosco
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Claret Duboscq Bordeaux of Winery H. Dubosco in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Claret Duboscq Bordeaux
Pairings that work perfectly with Claret Duboscq Bordeaux
Original food and wine pairings with Claret Duboscq Bordeaux
The Claret Duboscq Bordeaux of Winery H. Dubosco matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef tagine with prunes and almonds, roast veal orloff with mushrooms or roast pork confit.
Details and technical informations about Winery H. Dubosco's Claret Duboscq Bordeaux.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Claret Duboscq Bordeaux from Winery H. Dubosco are 2014, 2009, 2015, 2012
Informations about the Winery H. Dubosco
The Winery H. Dubosco is one of of the world's greatest estates. It offers 16 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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
