Winery La GuyennoiseLa Reine Raichard Bordeaux
Red wine
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 La Reine Raichard Bordeaux from the Winery La Guyennoise
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Reine Raichard Bordeaux of Winery La Guyennoise in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with La Reine Raichard Bordeaux
Pairings that work perfectly with La Reine Raichard Bordeaux
Original food and wine pairings with La Reine Raichard Bordeaux
The La Reine Raichard Bordeaux of Winery La Guyennoise matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of baked lasagna, veal shank in a pot au feu with star anise or obelix's boar leg in the oven.
Details and technical informations about Winery La Guyennoise's La Reine Raichard Bordeaux.
Discover the grape variety: Attiki
Variety obtained in Greece by Vassilis Mikos by crossing the Alphonse Lavallée with the black monukka, registered at the end of 2002 in the Official Catalogue of table grape varieties list A1.
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: VDN
Natural sweet wine. Wine obtained by mutage of the must during fermentation by adding over-finished alcohol at 96 °, produced in the vineyards of Roussillon, Languedoc, Rhone Valley and Corsica.
