Château de SoursVinum Vigorum
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Petit Verdot and the Merlot.
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 Vinum Vigorum from the Château de Sours
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vinum Vigorum of Château de Sours in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Vinum Vigorum
Pairings that work perfectly with Vinum Vigorum
Original food and wine pairings with Vinum Vigorum
The Vinum Vigorum of Château de Sours matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of melt-in-the-mouth pork tenderloin casserole, italian veal roulade or rabbit terrine in the style of a grandmother (pas de calais).
Details and technical informations about Château de Sours's Vinum Vigorum.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Vinum Vigorum from Château de Sours are 2016, 0
Informations about the Château de Sours
The Château de Sours is one of of the world's great estates. It offers 28 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: Oenographer
Wine label collector. It is becoming increasingly difficult to obtain the labels of famous vintages, which thus seek to avoid forgeries.
