Winery Louis CadensBordeaux Production Limitee
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 Production Limitee from the Winery Louis Cadens
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bordeaux Production Limitee of Winery Louis Cadens in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Bordeaux Production Limitee
Pairings that work perfectly with Bordeaux Production Limitee
Original food and wine pairings with Bordeaux Production Limitee
The Bordeaux Production Limitee of Winery Louis Cadens matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of steak tartare, veal meatballs with curry or duck with vanilla (reunion island).
Details and technical informations about Winery Louis Cadens's Bordeaux Production Limitee.
Discover the grape variety: Ravat 51
An interspecific cross obtained by Jean-François Ravat around 1930. Some people give it as parents the 6905 Seibel - or subéreux - and the pinot, to be confirmed however. It can still be found in North America and England, but is practically unknown in France.
Informations about the Winery Louis Cadens
The Winery Louis Cadens is one of of the world's greatest estates. It offers 7 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.
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The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).