Château Haut GuibertRosé de Haut-Guibert
Pink wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Rosé de Haut-Guibert
Pairings that work perfectly with Rosé de Haut-Guibert
Original food and wine pairings with Rosé de Haut-Guibert
The Rosé de Haut-Guibert of Château Haut Guibert matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef mironton, sweet and sour braised leg of lamb or shrimp and zucchini with curry and coconut milk.
Details and technical informations about Château Haut Guibert's Rosé de Haut-Guibert.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Informations about the Château Haut Guibert
The Château Haut Guibert is one of of the world's greatest estates. It offers 5 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
