Château Haut-GazeauDomaine de la Gadette Bordeaux
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Domaine de la Gadette Bordeaux
Pairings that work perfectly with Domaine de la Gadette Bordeaux
Original food and wine pairings with Domaine de la Gadette Bordeaux
The Domaine de la Gadette Bordeaux of Château Haut-Gazeau matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of tanjia, beef bourguignon with cookéo or fillet of venison.
Details and technical informations about Château Haut-Gazeau's Domaine de la Gadette Bordeaux.
Discover the grape variety: Verdicchio blanc
This grape variety was known for a long time in the central region of Italy and is now cultivated in almost all the wine-producing regions of this country. Under the name of peverella, it can still be found in Brazil, where it has occupied large areas for a long time. In France, it is almost unknown. It would seem that it has many relatives, in particular with varieties of Italian origin, known or little known, without us being able to quote them with certainty because the doubt still remains, to be followed! The pink verdicchio exists but is not related to any of them.
Informations about the Château Haut-Gazeau
The Château Haut-Gazeau is one of of the world's greatest estates. It offers 4 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: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
