Château du Haut QuerayChâteau Haut Malineau Montagne-Saint-Émilion
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon 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 game (deer, venison).
Taste structure of the Château Haut Malineau Montagne-Saint-Émilion from the Château du Haut Queray
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Château Haut Malineau Montagne-Saint-Émilion of Château du Haut Queray in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Château Haut Malineau Montagne-Saint-Émilion
Pairings that work perfectly with Château Haut Malineau Montagne-Saint-Émilion
Original food and wine pairings with Château Haut Malineau Montagne-Saint-Émilion
The Château Haut Malineau Montagne-Saint-Émilion of Château du Haut Queray matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef with onions chinese style, leg of lamb with crust or roast duck in the oven.
Details and technical informations about Château du Haut Queray's Château Haut Malineau Montagne-Saint-Émilion.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Château Haut Malineau Montagne-Saint-Émilion from Château du Haut Queray are 2005, 2010, 2009
Informations about the Château du Haut Queray
The Château du Haut Queray is one of of the world's greatest estates. It offers 7 wines for sale in the of Montagne-Saint-Émilion to come and discover on site or to buy online.
The wine region of Montagne-Saint-Émilion
The wine region of Montagne-Saint-Émilion is located in the region of Saint-Émilion of Bordeaux of France. Wineries and vineyards like the Château La Fauconnerie or the Château l'Art de Maison Neuve produce mainly wines red. The most planted grape varieties in the region of Montagne-Saint-Émilion are Merlot, Cabernet-Sauvignon and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Montagne-Saint-Émilion often reveals types of flavors of cherry, bramble or cinnamon and sometimes also flavors of mint, stone or raisin.
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.
News related to this wine
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The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
