Château de HauxCabernet - Merlot Bordeaux Supèrieur La Grande Chasse
Red wine
This wine is a blend of 2 varietals which are 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 veal.
The Cabernet - Merlot Bordeaux Supèrieur La Grande Chasse of the Château de Haux is in the top 30 of wines of Bordeaux Supérieur.
Taste structure of the Cabernet - Merlot Bordeaux Supèrieur La Grande Chasse from the Château de Haux
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cabernet - Merlot Bordeaux Supèrieur La Grande Chasse of Château de Haux in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cabernet - Merlot Bordeaux Supèrieur La Grande Chasse
Pairings that work perfectly with Cabernet - Merlot Bordeaux Supèrieur La Grande Chasse
Original food and wine pairings with Cabernet - Merlot Bordeaux Supèrieur La Grande Chasse
The Cabernet - Merlot Bordeaux Supèrieur La Grande Chasse of Château de Haux matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of tata simone's dumplings, veal escalope (piccata milanese) or duck breast with black figs.
Details and technical informations about Château de Haux's Cabernet - Merlot Bordeaux Supèrieur La Grande Chasse.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Cabernet - Merlot Bordeaux Supèrieur La Grande Chasse from Château de Haux are 2005, 2008, 2011
Informations about the Château de Haux
The Château de Haux is one of of the world's great estates. It offers 33 wines for sale in the of Bordeaux Supérieur to come and discover on site or to buy online.
The wine region of Bordeaux Supérieur
Bordeaux Supérieur is an appellation level applied to wines produced in the Generic area of the Bordeaux PDO. They are produced from the classic Bordeaux Grape varieties. The reds are, as the name suggests, intended to be a slightly "superior" form of the standard Bordeaux AOC wines. They are therefore heavily based on Merlot and Cabernet Sauvignon, with smaller amounts of Cabernet Franc, Petit Verdot and Malbec.
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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Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Mancey, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWine ...
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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.
