Château Haut RocVindémia Rubeus Premiéres Côtes De Bordeaux
Other wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Vindémia Rubeus Premiéres Côtes De Bordeaux
Pairings that work perfectly with Vindémia Rubeus Premiéres Côtes De Bordeaux
Original food and wine pairings with Vindémia Rubeus Premiéres Côtes De Bordeaux
The Vindémia Rubeus Premiéres Côtes De Bordeaux of Château Haut Roc matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of feijoada ( portuguese cassoulet ), veal tagine with preserved lemons and saffron or duck breast with orange sauce.
Details and technical informations about Château Haut Roc's Vindémia Rubeus Premiéres Côtes De Bordeaux.
Discover the grape variety: Couderc 4401
Coloured, simple fruity reds with a light purple robe, soft tannins and an airy palate, showing undemanding aromas of red and black fruits. Productive. Marginal today, surviving in a few French varietal collections, it testifies to the history of post-phylloxera hybridisation. French black hybrid bred by Georges Couderc at the end of the 19th century, in the lineage of phylloxera-resistant crosses.
Informations about the Château Haut Roc
The Château Haut Roc is one of of the world's greatest estates. It offers 8 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: Muscat blanc à petits grains
A white grape variety cultivated since antiquity on the shores of the Mediterranean, it is considered the noblest of the muscats. It is mainly used to make sweet wines, often from mutage. In France, it is the sole variety used in many natural sweet wines: muscat-de-frontignan, muscat-de-mireval, muscat-de-lunel, muscat-de-saint-jean-de-minervois, muscat-de-beaumes-de-venise, muscat-du-cap-corse. Combined with Muscat d'Alexandrie, it gives Muscat-de-Rivesaltes. It is also used to make sparkling white wines (clairette-de-die; moscato d'asti and asti spumante in Italy) and dry wines (alsace-muscat). Powerfully aromatic and complex, its wines evoke fresh grapes, roses, exotic fruits, citrus fruits and spices.
