Winery Magdeleine BouhouLa Petite Madeleine Merlot
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with La Petite Madeleine Merlot
Pairings that work perfectly with La Petite Madeleine Merlot
Original food and wine pairings with La Petite Madeleine Merlot
The La Petite Madeleine Merlot of Winery Magdeleine Bouhou matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of sauté of lamb with curry, homemade marengo veal or rabbit terrine in the style of a grandmother (pas de calais).
Details and technical informations about Winery Magdeleine Bouhou's La Petite Madeleine Merlot.
Discover the grape variety: Merlot
Merlot is a red grape variety with small black berries that appeared at the end of the 18th century. It is produced in most of the Bordeaux terroirs, where it represents 58% of the planted area, and its best terroir is located in Pomerol and Saint-Emilion on cool, clay-limestone soils. At the mythical Château Pétrus, the wine is made with 95% Merlot, with a dark, dense colour, aromas of red and black fruits and a superb range of flavours, the Merlot transforms during its ageing to give way to notes of prunes, undergrowth and spices. On the palate, it is supple with distinguished tannins. It is often blended with Cabernet Sauvignon. Merlot is no longer exclusive to Bordeaux, it is nowadays vinified all over the world.
Informations about the Winery Magdeleine Bouhou
The Winery Magdeleine Bouhou is one of of the world's greatest estates. It offers 17 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
