Château Maison BlancheCuvée Parcelle
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
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 game (deer, venison).
Taste structure of the Cuvée Parcelle from the Château Maison Blanche
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Parcelle of Château Maison Blanche in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cuvée Parcelle
Pairings that work perfectly with Cuvée Parcelle
Original food and wine pairings with Cuvée Parcelle
The Cuvée Parcelle of Château Maison Blanche matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of marinated shrimp skewers with garlic, lamb colombo or ramen (noodle) soup.
Details and technical informations about Château Maison Blanche's Cuvée Parcelle.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Cuvée Parcelle from Château Maison Blanche are 2014, 2011, 2010, 2016 and 2012.
Informations about the Château Maison Blanche
The Château Maison Blanche is one of of the world's greatest estates. It offers 12 wines for sale in the of Médoc to come and discover on site or to buy online.
The wine region of Médoc
Kingdom of Cabernet Sauvignon on siliceous gravel, left bank of the Gironde. Structured, age-worthy reds with signature notes of blackcurrant, blackberry, cedar, graphite, tobacco and minty hints, firm tannins. Blend: majority Cabernet Sauvignon, Merlot for velvet, Cabernet Franc for perfume, Petit Verdot and Malbec. To the south, Haut-Médoc and 1855 communal appellations (Pauillac, Margaux).
The wine region of Bordeaux
World-renowned age-worthy reds, led by round Merlot (plum, black fruit) or firm Cabernet Sauvignon (blackcurrant, cedar, graphite), blended with Cabernet Franc and Petit Verdot for tannic structure. Structured Médoc and Graves, velvety Saint-Émilion and Pomerol. Also crisp dry whites (Sauvignon/Sémillon) and opulent sweet Sauternes with honey and candied fruit. A 110,000 ha Gironde vineyard, 65 appellations, cradle of the 1855 classified growths.
The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
