Winery L'Ame du TerroirBordeaux Rouge
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 Bordeaux Rouge from the Winery L'Ame du Terroir
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bordeaux Rouge of Winery L'Ame du Terroir in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Bordeaux Rouge
Pairings that work perfectly with Bordeaux Rouge
Original food and wine pairings with Bordeaux Rouge
The Bordeaux Rouge of Winery L'Ame du Terroir matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of wild boar with honey, veal escalope with marsala or chicken waterzooi à la gantoise.
Details and technical informations about Winery L'Ame du Terroir's Bordeaux Rouge.
Discover the grape variety: Ignéa
Intraspecific cross between Delizia di Vaprio (46A Pirovano) and Angelo Pirovano ( 2 Pirovano) obtained in Italy by Angelo Pirovano. This variety is registered in the Official Catalogue of table grape varieties, list A1.
Informations about the Winery L'Ame du Terroir
The Winery L'Ame du Terroir is one of of the world's great estates. It offers 109 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: Aranean
The underside of a grape leaf blade covered with tiny hairs distributed in a web-like pattern.
