Château MiqueletGrand Vin Bordeaux Superieur
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 Grand Vin Bordeaux Superieur from the Château Miquelet
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grand Vin Bordeaux Superieur of Château Miquelet in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Grand Vin Bordeaux Superieur
Pairings that work perfectly with Grand Vin Bordeaux Superieur
Original food and wine pairings with Grand Vin Bordeaux Superieur
The Grand Vin Bordeaux Superieur of Château Miquelet matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef bourguignon with cookéo, veal tagine with carrots and dried apricots or autumn duck aiguillette.
Details and technical informations about Château Miquelet's Grand Vin Bordeaux Superieur.
Discover the grape variety: Bouchalès
Bouchalès noir is a grape variety that originated in France (South West). 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 bunches of medium size, and grapes of medium caliber. The Bouchalès noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Armagnac.
Last vintages of this wine
The best vintages of Grand Vin Bordeaux Superieur from Château Miquelet are 2009
Informations about the Château Miquelet
The Château Miquelet is one of of the world's greatest estates. It offers 3 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.
