Château de SaillansMochior Bordeaux
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Mochior Bordeaux
Pairings that work perfectly with Mochior Bordeaux
Original food and wine pairings with Mochior Bordeaux
The Mochior Bordeaux of Château de Saillans matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of american fillet (belgian-style beef tartar), potjevlesch (northern france) or rabbit legs with fresh cream.
Details and technical informations about Château de Saillans's Mochior Bordeaux.
Discover the grape variety: Merlot noir
This grape variety most certainly originates from the Bordeaux region and is registered in the Official Catalogue of vine varieties, list A1. According to genetic analyses carried out in Montpellier (Hérault), it is the result of a cross between the magdeleine noire des Charentes and the cabernet franc. It should also be noted that it is the half-brother of the côt or malbec and that it is not the black form of the white merlot, but its resemblance reminds us that it is indeed a descendant.
Informations about the Château de Saillans
The Château de Saillans is one of of the world's greatest estates. It offers 9 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
