Cave du MarmandaisChateaulin le Grand de Reynes Bordeaux
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Chateaulin le Grand de Reynes Bordeaux from the Cave du Marmandais
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chateaulin le Grand de Reynes Bordeaux of Cave du Marmandais in the region of Bordeaux is a with a nice freshness.
Food and wine pairings with Chateaulin le Grand de Reynes Bordeaux
Pairings that work perfectly with Chateaulin le Grand de Reynes Bordeaux
Original food and wine pairings with Chateaulin le Grand de Reynes Bordeaux
The Chateaulin le Grand de Reynes Bordeaux of Cave du Marmandais matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef pot au feu (grandma's style), festive chinese fondue or pheasant in a casserole with white wine.
Details and technical informations about Cave du Marmandais's Chateaulin le Grand de Reynes Bordeaux.
Discover the grape variety: Grec rouge
Most likely from the south of France, it is now an endangered variety.
Informations about the Cave du Marmandais
The Cave du Marmandais is one of of the world's great estates. It offers 172 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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
