Winery HaussmannBaron Eugène Bordeaux Rosé
Pink wine
This wine is a blend of 2 varietals which are the Cabernet franc and the Merlot.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Baron Eugène Bordeaux Rosé
Pairings that work perfectly with Baron Eugène Bordeaux Rosé
Original food and wine pairings with Baron Eugène Bordeaux Rosé
The Baron Eugène Bordeaux Rosé of Winery Haussmann matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of monkfish (anglerfish) à la sétoise, leeks with ham and béchamel sauce or valencian paella - family recipe.
Details and technical informations about Winery Haussmann's Baron Eugène Bordeaux Rosé.
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 Baron Eugène Bordeaux Rosé from Winery Haussmann are 2018, 2017, 2014
Informations about the Winery Haussmann
The Winery Haussmann is one of of the world's great estates. It offers 54 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: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
