Château Les ParuadesL'Apogée Bordeaux Supérieur
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with L'Apogée Bordeaux Supérieur
Pairings that work perfectly with L'Apogée Bordeaux Supérieur
Original food and wine pairings with L'Apogée Bordeaux Supérieur
The L'Apogée Bordeaux Supérieur of Château Les Paruades matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of shoulder of suckling lamb confit with herbs, vitello tonnato or duck breast with pepper sauce.
Details and technical informations about Château Les Paruades's L'Apogée Bordeaux Supérieur.
Discover the grape variety: Xarello
Most certainly Spanish, it is practically unknown in France, registered in the Official Catalogue of wine grape varieties, list A2.
Informations about the Château Les Paruades
The Château Les Paruades is one of wineries to follow in Bordeaux Supérieur.. It offers 3 wines for sale in the of Bordeaux Supérieur to come and discover on site or to buy online.
The wine region of Bordeaux Supérieur
Bordeaux Supérieur is an appellation level applied to wines produced in the Generic area of the Bordeaux PDO. They are produced from the classic Bordeaux Grape varieties. The reds are, as the name suggests, intended to be a slightly "superior" form of the standard Bordeaux AOC wines. They are therefore heavily based on Merlot and Cabernet Sauvignon, with smaller amounts of Cabernet Franc, Petit Verdot and Malbec.
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: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
