Château de la PelissiereCuvée Maxime Sainte-Foy-Bordeaux
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Cuvée Maxime Sainte-Foy-Bordeaux
Pairings that work perfectly with Cuvée Maxime Sainte-Foy-Bordeaux
Original food and wine pairings with Cuvée Maxime Sainte-Foy-Bordeaux
The Cuvée Maxime Sainte-Foy-Bordeaux of Château de la Pelissiere matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of enchiladas franchouillards, fillet of beef with morels or duck and peach brochettes.
Details and technical informations about Château de la Pelissiere's Cuvée Maxime Sainte-Foy-Bordeaux.
Discover the grape variety: Grosse Arvine
Most certainly originating from the Swiss Valais - Martigny and Fully vineyards - it is the result of a natural intraspecific crossing between the rèze and a child of the arvine with which it should not be confused. Today, grosse Arvine is practically no longer cultivated and remains completely unknown in France, as in all other wine-producing countries.
Informations about the Château de la Pelissiere
The Château de la Pelissiere is one of of the world's greatest estates. It offers 6 wines for sale in the of Sainte-Foy-Bordeaux to come and discover on site or to buy online.
The wine region of Sainte-Foy-Bordeaux
The wine region of Sainte-Foy-Bordeaux is located in the region of Entre-deux-Mers of Bordeaux of France. Wineries and vineyards like the Château Martet or the Château Hostens-Picant produce mainly wines red, white and sweet. The most planted grape varieties in the region of Sainte-Foy-Bordeaux are Merlot, Cabernet-Sauvignon and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Sainte-Foy-Bordeaux often reveals types of flavors of tobacco, tropical fruit or lime and sometimes also flavors of apricot, pear or stone.
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: Olfaction
Perception of odours and aromas by the olfactory bulb. Retroolfaction is the same phenomenon inside the mouth via the retronasal route.
