Winery La Tour des ChevaliersCuvée Prestige Martins Soares Bordeaux
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Cuvée Prestige Martins Soares Bordeaux
Pairings that work perfectly with Cuvée Prestige Martins Soares Bordeaux
Original food and wine pairings with Cuvée Prestige Martins Soares Bordeaux
The Cuvée Prestige Martins Soares Bordeaux of Winery La Tour des Chevaliers matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of autumn beef bourguignon, veal meatballs with curry or duck parmentier.
Details and technical informations about Winery La Tour des Chevaliers's Cuvée Prestige Martins Soares Bordeaux.
Discover the grape variety: Goron de Bovernier
Its origin is most certainly Valdôtaine (Italy), still cultivated in the Entremont Valley in the Swiss Valais and totally unknown in other countries. It is the result of a natural cross between a still unknown or even extinct variety and the Cornalin du Valais or rouge du pays. It is the grandson of the humagne rouge or petit rouge and would also have genetic links with the rèze and the chasselas. The Goron de Bovernier is registered in the Official Catalogue of wine grape varieties list B.
Informations about the Winery La Tour des Chevaliers
The Winery La Tour des Chevaliers is one of wineries to follow in Bordeaux.. It offers 211 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
