Winery MontrougeMerlot - Cabernet Sauvignon Bordeaux
Red wine
This wine is a blend of 2 varietals which are 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 veal.
Taste structure of the Merlot - Cabernet Sauvignon Bordeaux from the Winery Montrouge
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Merlot - Cabernet Sauvignon Bordeaux of Winery Montrouge in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Merlot - Cabernet Sauvignon Bordeaux
Pairings that work perfectly with Merlot - Cabernet Sauvignon Bordeaux
Original food and wine pairings with Merlot - Cabernet Sauvignon Bordeaux
The Merlot - Cabernet Sauvignon Bordeaux of Winery Montrouge matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of puchero, atriaux en sauce or rabbit with kriek and cherries.
Details and technical informations about Winery Montrouge's Merlot - Cabernet Sauvignon Bordeaux.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Winery Montrouge
The Winery Montrouge is one of of the world's great estates. It offers 15 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
