Les Vignerons Réunis de MonségurDuc de Tourny Bordeaux Rosé
Pink wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Duc de Tourny Bordeaux Rosé
Pairings that work perfectly with Duc de Tourny Bordeaux Rosé
Original food and wine pairings with Duc de Tourny Bordeaux Rosé
The Duc de Tourny Bordeaux Rosé of Les Vignerons Réunis de Monségur matches generally quite well with dishes of beef or mature and hard cheese such as recipes of beef pot au feu (grandma's style) or cheese fondue.
Details and technical informations about Les Vignerons Réunis de Monségur's Duc de Tourny Bordeaux Rosé.
Discover the grape variety: Graisse
Graisse blanc is a grape variety that originated in France (South West). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. It should be noted that this grape variety can also be used for the elaboration of eaux de vie. The Graisse blanc can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Duc de Tourny Bordeaux Rosé from Les Vignerons Réunis de Monségur are 2015, 2016
Informations about the Les Vignerons Réunis de Monségur
The Les Vignerons Réunis de Monségur is one of of the world's great estates. It offers 35 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
