Winery Paul de VilleChâteau Chantillac 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 Château Chantillac Bordeaux from the Winery Paul de Ville
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Château Chantillac Bordeaux of Winery Paul de Ville in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Château Chantillac Bordeaux
Pairings that work perfectly with Château Chantillac Bordeaux
Original food and wine pairings with Château Chantillac Bordeaux
The Château Chantillac Bordeaux of Winery Paul de Ville matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of seven o'clock leg of lamb, sauté of veal with the moulinex cookeo or stuffed guinea fowl in the oven.
Details and technical informations about Winery Paul de Ville's Château Chantillac Bordeaux.
Discover the grape variety: Cabernet-Severnyi
Interspecific crossing between (dimiat or galan x vitis amurensis) and (vitis amurensis x vinifera unknown) obtained in 1978 by the Institute of Research and Development of Viticulture and Winemaking of Novotcherkassk (Russia). It can be found in Canada (Nova Scotia, Ontario, etc.), the United States, Russia and many Eastern European countries. Note that the dimiat is a relative of the white gouais.
Informations about the Winery Paul de Ville
The Winery Paul de Ville is one of of the world's great estates. It offers 32 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: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
