Winery J. L. DupontBordeaux Superieur Le Petit Reve
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Bordeaux Superieur Le Petit Reve
Pairings that work perfectly with Bordeaux Superieur Le Petit Reve
Original food and wine pairings with Bordeaux Superieur Le Petit Reve
The Bordeaux Superieur Le Petit Reve of Winery J. L. Dupont matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of delicious bourguignon, venison bourguignon or auvergne potée.
Details and technical informations about Winery J. L. Dupont's Bordeaux Superieur Le Petit Reve.
Discover the grape variety: Cabernet-Jura
An interspecific cross between Cabernet Sauvignon and a still unknown relative, obtained in 1991 by Valentin Blatter of Soyhières (Switzerland). Cabernet-Jura can be found in Switzerland, Belgium, the Netherlands, Germany, etc., but is still little known in France.
Informations about the Winery J. L. Dupont
The Winery J. L. Dupont is one of of the world's greatest estates. It offers 5 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.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
