Château PerayneLe Papillon Rouge
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 Le Papillon Rouge from the Château Perayne
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Papillon Rouge of Château Perayne in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Le Papillon Rouge
Pairings that work perfectly with Le Papillon Rouge
Original food and wine pairings with Le Papillon Rouge
The Le Papillon Rouge of Château Perayne matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of ramen burger, lisbon veal sauté or duck breast with honey.
Details and technical informations about Château Perayne's Le Papillon Rouge.
Discover the grape variety: Odjaleschi
Most certainly Georgian, odja meaning "tree" in Megrel, which explains why we still find this variety cultivated with trees as stakes.
Informations about the Château Perayne
The Château Perayne is one of of the world's greatest estates. It offers 13 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: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
