Winery S.A. TrillesGrand Gourmand Rouge Demi Sec
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 Grand Gourmand Rouge Demi Sec from the Winery S.A. Trilles
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grand Gourmand Rouge Demi Sec of Winery S.A. Trilles in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Grand Gourmand Rouge Demi Sec
Pairings that work perfectly with Grand Gourmand Rouge Demi Sec
Original food and wine pairings with Grand Gourmand Rouge Demi Sec
The Grand Gourmand Rouge Demi Sec of Winery S.A. Trilles matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef stew provencal style, veal tagine with potatoes and olives or deer jig.
Details and technical informations about Winery S.A. Trilles's Grand Gourmand Rouge Demi Sec.
Discover the grape variety: Tchkhaveri
A very old variety that has been cultivated for a very long time in Georgia and that can also be found in Moldavia, ... . - Synonymy: chkhaveri, tchkhvaveli (for all the synonyms of the grape varieties, click here!).
Informations about the Winery S.A. Trilles
The Winery S.A. Trilles is one of of the world's great estates. It offers 115 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
