Château NodotCuvée Prestige Blaye-Côtes De Bordeaux
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 Cuvée Prestige Blaye-Côtes De Bordeaux from the Château Nodot
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Prestige Blaye-Côtes De Bordeaux of Château Nodot in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cuvée Prestige Blaye-Côtes De Bordeaux
Pairings that work perfectly with Cuvée Prestige Blaye-Côtes De Bordeaux
Original food and wine pairings with Cuvée Prestige Blaye-Côtes De Bordeaux
The Cuvée Prestige Blaye-Côtes De Bordeaux of Château Nodot matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of tournedos rossini with port sauce, potjevlesch (northern france) or rabbit in white wine (casserole).
Details and technical informations about Château Nodot's Cuvée Prestige Blaye-Côtes De Bordeaux.
Discover the grape variety: Khikhvi
A very old variety grown most often in Kakhetia (Georgia). It can also be found in Moldavia, Ukraine, Dagestan, Central Asia... almost unknown in France.
Informations about the Château Nodot
The Château Nodot is one of of the world's greatest estates. It offers 4 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
