Winery Le Grand ChaiCuvée Elégance Vin De Bordeaux Saint-Émilion Cru
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 game (deer, venison).
Taste structure of the Cuvée Elégance Vin De Bordeaux Saint-Émilion Cru from the Winery Le Grand Chai
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Elégance Vin De Bordeaux Saint-Émilion Cru of Winery Le Grand Chai in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Cuvée Elégance Vin De Bordeaux Saint-Émilion Cru of Winery Le Grand Chai in the region of Bordeaux often reveals types of flavors of oaky, oak or red fruit.
Food and wine pairings with Cuvée Elégance Vin De Bordeaux Saint-Émilion Cru
Pairings that work perfectly with Cuvée Elégance Vin De Bordeaux Saint-Émilion Cru
Original food and wine pairings with Cuvée Elégance Vin De Bordeaux Saint-Émilion Cru
The Cuvée Elégance Vin De Bordeaux Saint-Émilion Cru of Winery Le Grand Chai matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of fillet of beef in a foie gras and truffle crust, royal couscous (lamb, chicken, merguez) or rabbit on the barbecue.
Details and technical informations about Winery Le Grand Chai's Cuvée Elégance Vin De Bordeaux Saint-Émilion Cru.
Discover the grape variety: Aligoté
Aligoté is an ancient Burgundian grape variety (it has different names depending on the region in which it is grown: griset blanc in Beaune, giboudot blanc in the Chalonnais or troyen blanc in the Aube), mainly used in the production of Bourgogne-Aligoté, Bouzeron and Crémant-de-Bourgogne.aligoté is a medium-fine white grape variety, quite productive, which gives clear, acidic, fresh and light white wines. An anecdote often says that it was a member of the clergy named Kir who gave it its letters of nobility by adding it to blackcurrant cream to prepare an aperitif.produced on more than 1,600 hectares in Burgundy, aligoté has also been exported. It is also cultivated in Eastern Europe (Ukraine, Romania), California, Canada and Chile, representing more than 20,000 hectares in the world.
Last vintages of this wine
The best vintages of Cuvée Elégance Vin De Bordeaux Saint-Émilion Cru from Winery Le Grand Chai are 2011, 2014, 2012
Informations about the Winery Le Grand Chai
The Winery Le Grand Chai is one of of the world's great estates. It offers 32 wines for sale in the of Libournais to come and discover on site or to buy online.
The wine region of Libournais
Rich in world-renowned wines, such as Saint-Emilion Grands Crus and Bordeaux/libournais/pomerol">Pomerol, the Libourne region Lies on the right bank of the Dordogne, on the edge of the Périgord. The region takes its name from the port city of Libourne, where many merchants from the Correze settled in the early 19th century. But its jewel is the small medieval city of Saint-Emilion, listed as a Unesco World Heritage Site and one of the most famous showcases of the Bordeaux wine region. The region is very homogeneous due to its hilly landscapes, its geology (predominantly limestone subsoil), the concentration of vineyards and the importance of family-run, small or medium-sized estates, which contrast with the large Medoc-type estates.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
