Château PichaudCazauvieilh 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 Cazauvieilh Bordeaux from the Château Pichaud
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cazauvieilh Bordeaux of Château Pichaud in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cazauvieilh Bordeaux
Pairings that work perfectly with Cazauvieilh Bordeaux
Original food and wine pairings with Cazauvieilh Bordeaux
The Cazauvieilh Bordeaux of Château Pichaud matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of spanish stew (cocido), veal chop with rosemary or rabbit with chorizo.
Details and technical informations about Château Pichaud's Cazauvieilh Bordeaux.
Discover the grape variety: Dobricic
From the island of Solta off the Dalmatian coast in Croatia. If in France it is almost unknown, in its country of origin it still benefits today from a rescue program. According to genetic analyses carried out in Davis (United States) by the California University, Dobricic is the father of Plavac Mali, the latter being a very well-known quality grape variety in Croatia and other countries.
Informations about the Château Pichaud
The Château Pichaud is one of of the world's greatest estates. It offers 3 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: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
