Winery Louis VallonBordeaux Reserve Limited Release Petit Verdot
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 Reserve Limited Release Petit Verdot from the Winery Louis Vallon
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bordeaux Reserve Limited Release Petit Verdot of Winery Louis Vallon in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Bordeaux Reserve Limited Release Petit Verdot
Pairings that work perfectly with Bordeaux Reserve Limited Release Petit Verdot
Original food and wine pairings with Bordeaux Reserve Limited Release Petit Verdot
The Bordeaux Reserve Limited Release Petit Verdot of Winery Louis Vallon matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of enchiladas franchouillards, sauté of veal with corsican style or duck breast with red fruits.
Details and technical informations about Winery Louis Vallon's Bordeaux Reserve Limited Release Petit Verdot.
Discover the grape variety: Petit Verdot
Petit Verdot noir is a grape variety that originated in France (southwest). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. Petit Verdot noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Bordeaux Reserve Limited Release Petit Verdot from Winery Louis Vallon are 2016
Informations about the Winery Louis Vallon
The Winery Louis Vallon is one of of the world's greatest estates. It offers 10 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: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
