Château NicouetChateau Nicouet Fronsac
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Chateau Nicouet Fronsac from the Château Nicouet
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chateau Nicouet Fronsac of Château Nicouet in the region of Bordeaux is a powerful.
Food and wine pairings with Chateau Nicouet Fronsac
Pairings that work perfectly with Chateau Nicouet Fronsac
Original food and wine pairings with Chateau Nicouet Fronsac
The Chateau Nicouet Fronsac of Château Nicouet matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of brazilian feijoada, greek-style shepherd's pie or roast duck breast stuffed with porcini mushrooms and chanterelles.
Details and technical informations about Château Nicouet's Chateau Nicouet Fronsac.
Discover the grape variety: Golden muscat
Interspecific cross between Hamburg Muscat and Diamond (concord x iona) obtained in 1927 by R.D. Anthony at the Cornell University experimental station in Geneva (USA).
Last vintages of this wine
The best vintages of Chateau Nicouet Fronsac from Château Nicouet are 2016
Informations about the Château Nicouet
The Château Nicouet is one of of the world's greatest estates. It offers 1 wines for sale in the of Fronsac to come and discover on site or to buy online.
The wine region of Fronsac
The wine region of Fronsac is located in the region of Libournais of Bordeaux of France. Wineries and vineyards like the Château Fontaine-Saint-Cric or the Château Haut-Carles produce mainly wines red, pink and white. The most planted grape varieties in the region of Fronsac are Merlot, Cabernet-Sauvignon and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Fronsac often reveals types of flavors of blackberry, dried fruit or black plum and sometimes also flavors of dried herbs, chalk or sweet tobacco.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
