Maison RiviereMelody Bordeaux
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 Melody Bordeaux from the Maison Riviere
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Melody Bordeaux of Maison Riviere in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Melody Bordeaux
Pairings that work perfectly with Melody Bordeaux
Original food and wine pairings with Melody Bordeaux
The Melody Bordeaux of Maison Riviere matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef pot au feu (grandma's style), veal axoa (basque country) or duck breast with honey-orange sauce.
Details and technical informations about Maison Riviere's Melody Bordeaux.
Discover the grape variety: Aromella
Interspecific crossing between traminette and 34 Ravat obtained in 1976 by Bruce Reisch at the Experimental Station of Cornell University in Geneva (United States). It must be noted that this variety can only be found in a few American wine regions, which means that its multiplication is very limited. In France, it is almost unknown.
Informations about the Maison Riviere
The Maison Riviere is one of of the world's great estates. It offers 217 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.
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The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.