Winery Louis DubrocaChateau Crecy Bordeaux
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Chateau Crecy Bordeaux
Pairings that work perfectly with Chateau Crecy Bordeaux
Original food and wine pairings with Chateau Crecy Bordeaux
The Chateau Crecy Bordeaux of Winery Louis Dubroca matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of quick beef and cheese yakitori, locro criollo (argentina) or deer jig.
Details and technical informations about Winery Louis Dubroca's Chateau Crecy Bordeaux.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Informations about the Winery Louis Dubroca
The Winery Louis Dubroca is one of wineries to follow in Bordeaux.. It offers 11 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.
News related to this wine
Interview: New Château Lascombes owners plot big changes
At Château Lascombes during Bordeaux en primeur week in April 2023, Master Sommelier Carlton McCoy Jr (MS) and I were sitting on a saggy, slightly dingy sofa in a reception room. ‘This couch will have to go,’ he says, laughing, but his frown told me replacing it was already on a list. He’s the detail-minded, ambitious 38-year-old managing partner of Lawrence Wine Estates, founded five years ago by American billionaire Gaylon Lawrence Jr, who is now a major player in the US wine world. In 2022, t ...
Top wine consultant Stéphane Derenoncourt to focus on ‘new projects’
Stéphane Derenoncourt indicated plans to step back at his namesake wine consultancy businesss. After leading Derenoncourt Consultants for nearly 25 years, he said he has decided to finalise a transition process that began 12 years ago, ‘so as to fully dedicate myself to new projects’. Derenoncourt, a self-taught winemaker who grew up in northern France, is one of the most sought-after consultants. The Derenoncourt Consultants group has many clients on both the Left and Right Banks of Bordeaux, w ...
Long Read: Wine had a past with sailboats. Does it have a future too?
In 2007, Frenchman Frédéric Albert founded the Compagnie de Transport Maritime à la Voile (CTMV) with the goal of decarbonising the wine industry. The firm managed to sail its 50m-vessel four times from France to Ireland, England and Canada, before going into liquidation as a consequence of the 2008 economic crisis. Despite the failure, Albert’s pioneering project was a sign for things to come. In 2013, Le Havre-based TransOceanic Wind Transport (TOWT) followed in CTMV’s footsteps sailing some 3 ...
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
