
Winery Sainte-AndreeCuvée Peter Grand Vin
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 Cuvée Peter Grand Vin from the Winery Sainte-Andree
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Peter Grand Vin of Winery Sainte-Andree in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cuvée Peter Grand Vin
Pairings that work perfectly with Cuvée Peter Grand Vin
Original food and wine pairings with Cuvée Peter Grand Vin
The Cuvée Peter Grand Vin of Winery Sainte-Andree matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of boles de picolat (catalan meatballs), veal cutlets with cream sauce or duck with orange and honey.
Details and technical informations about Winery Sainte-Andree's Cuvée Peter Grand Vin.
Discover the grape variety: Heroldrebe
Intraspecific crossing obtained in Germany in 1929 by August Karl Herold (1902-1973) between the blue Portuguese and the limberger. This variety can still be found in Germany, South Africa, etc. In France, it is practically unknown.
Informations about the Winery Sainte-Andree
The Winery Sainte-Andree is one of of the world's greatest estates. It offers 6 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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).