Winery La GuyennoiseCharlotte de Saint Leurown Rouge
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Charlotte de Saint Leurown Rouge
Pairings that work perfectly with Charlotte de Saint Leurown Rouge
Original food and wine pairings with Charlotte de Saint Leurown Rouge
The Charlotte de Saint Leurown Rouge of Winery La Guyennoise matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of roast beef in a foie gras and chanterelle crust, roast veal orloff with mushrooms or roast duck breast stuffed with porcini mushrooms and chanterelles.
Details and technical informations about Winery La Guyennoise's Charlotte de Saint Leurown Rouge.
Discover the grape variety: Zweigelt
Intraspecific crossing between the saint laurent and the limberger realized in 1922 and in Austria by Fritz Zweigelt (1888/1964) who named it rotburger. Very well known in Austria, it can be found in most Eastern countries, Japan, Germany, Great Britain, the Netherlands, Belgium, Switzerland, Italy, Canada, the United States, etc. In France, it is not very well known and yet this variety has interesting qualities when vinified as a single variety for both red and rosé wines. - Synonyms: rotburger, klosterneuburger, zweigelt blau, blauer-zweigelt in Germany, zweigeltrebe in Austria, Great Britain and the Czech Republic, blauer zwelgetrabe in Hungary, etc. (for all the synonyms of the grape varieties, click here !)
Informations about the Winery La Guyennoise
The Winery La Guyennoise is one of wineries to follow in Bordeaux.. It offers 675 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.
