Château l'InsoumiseChai 45 Bordeaux Rosé
Pink wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Chai 45 Bordeaux Rosé
Pairings that work perfectly with Chai 45 Bordeaux Rosé
Original food and wine pairings with Chai 45 Bordeaux Rosé
The Chai 45 Bordeaux Rosé of Château l'Insoumise matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of tata simone's dumplings, leg of lamb in a casserole or duck breast with honey sauce.
Details and technical informations about Château l'Insoumise's Chai 45 Bordeaux Rosé.
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.
Informations about the Château l'Insoumise
The Château l'Insoumise is one of of the world's greatest estates. It offers 12 wines for sale in the of Bordeaux to come and discover on site or to buy online.
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: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
