Winery Pierre ChavinBaron Chavin Saint-Émilion
Red wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Baron Chavin Saint-Émilion
Pairings that work perfectly with Baron Chavin Saint-Émilion
Original food and wine pairings with Baron Chavin Saint-Émilion
The Baron Chavin Saint-Émilion of Winery Pierre Chavin matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of shepherd's pie (potatoes, beef, carrots, bacon), stuffed zucchini with merguez, beef and spices or rabbit with cider and mushrooms.
Details and technical informations about Winery Pierre Chavin's Baron Chavin Saint-Émilion.
Discover the grape variety: Carminoir
Intraspecific crossing between pinot noir and cabernet-sauvignon obtained in 1982 at the Federal Research Station Agroscope Changins in Wadenswil (Switzerland). It can be found in Switzerland, Germany, Belgium, ... in France it is very little known.
Informations about the Winery Pierre Chavin
The Winery Pierre Chavin is one of of the world's great estates. It offers 114 wines for sale in the of Saint-Émilion to come and discover on site or to buy online.
The wine region of Saint-Émilion
The wine region of Saint-Émilion is located in the region of Libournais of Bordeaux of France. Wineries and vineyards like the Domaine Baron Philippe de Rothschild or the Château Le Chatelet produce mainly wines red and white. The most planted grape varieties in the region of Saint-Émilion are Merlot, Cabernet franc and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Saint-Émilion often reveals types of flavors of black fruits, savory or cocoa and sometimes also flavors of bramble, raisin or sour cherry.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
