Winery Henri de MalromeLa Réserve de Rostéguy Puisseguin-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 La Réserve de Rostéguy Puisseguin-Saint-Émilion from the Winery Henri de Malrome
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Réserve de Rostéguy Puisseguin-Saint-Émilion of Winery Henri de Malrome in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with La Réserve de Rostéguy Puisseguin-Saint-Émilion
Pairings that work perfectly with La Réserve de Rostéguy Puisseguin-Saint-Émilion
Original food and wine pairings with La Réserve de Rostéguy Puisseguin-Saint-Émilion
The La Réserve de Rostéguy Puisseguin-Saint-Émilion of Winery Henri de Malrome matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of wild boar stew in burgundy style, lamb with vermicelli or sarthe pot.
Details and technical informations about Winery Henri de Malrome's La Réserve de Rostéguy Puisseguin-Saint-Émilion.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Informations about the Winery Henri de Malrome
The Winery Henri de Malrome is one of of the world's greatest estates. It offers 20 wines for sale in the of Puisseguin-Saint-Émilion to come and discover on site or to buy online.
The wine region of Puisseguin-Saint-Émilion
Eastern satellite of Saint-Emilion on Bordeaux's right bank: ultra-dominant Merlot (~80%) with Cabernet Franc and Cabernet Sauvignon — fleshy reds with intense ruby robe, ripe aromas of strawberry, cherry, blackcurrant and plum, notes of mint, liquorice, undergrowth and dried fig, silky and oaked palate with powerful, lingering tannins. Barrel ageing brings vanilla and toasted notes. Plateau and clay-limestone slopes, round and accessible identity, average ageing 5-10 years.
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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
