Winery Jean Bernard TeilletChâteau le Mayne Bordeaux Supérieur
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 veal.
Taste structure of the Château le Mayne Bordeaux Supérieur from the Winery Jean Bernard Teillet
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Château le Mayne Bordeaux Supérieur of Winery Jean Bernard Teillet in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Château le Mayne Bordeaux Supérieur of Winery Jean Bernard Teillet in the region of Bordeaux often reveals types of flavors of earth, oak or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with Château le Mayne Bordeaux Supérieur
Pairings that work perfectly with Château le Mayne Bordeaux Supérieur
Original food and wine pairings with Château le Mayne Bordeaux Supérieur
The Château le Mayne Bordeaux Supérieur of Winery Jean Bernard Teillet matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of spit-turned boar leg (oven) with "automatic watering"., vital tone / vitello tonnato (italy) or wild boar, roe deer or doe leg.
Details and technical informations about Winery Jean Bernard Teillet's Château le Mayne Bordeaux Supérieur.
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 le Mayne Bordeaux Supérieur from Winery Jean Bernard Teillet are 2012, 2010, 2009, 2014 and 2008.
Informations about the Winery Jean Bernard Teillet
The Winery Jean Bernard Teillet is one of of the world's greatest estates. It offers 16 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: Ugni blanc
White grape variety of Italian origin, and the main white variety grown in France. Its large bunches give fine, light and lively wines, suitable for distillation: today it is the main variety for making cognac and armagnac. Ugni blanc, which is a little richer in alcohol when grown in Mediterranean regions, is used in the blending of the Provence and Corsica appellations, often in association with other grape varieties that bring aromas and structure, such as clairette, grenache blanc or sauvignon. Ugni blanc is also used, on a secondary basis, in the production of certain white wines in Gironde (AOC Bordeaux, Entre-deux-Mers, etc.).
