Château Terrier des CaillouxChâteau Terrier des Cailloux Bordeaux
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 Château Terrier des Cailloux Bordeaux from the Château Terrier des Cailloux
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Château Terrier des Cailloux Bordeaux of Château Terrier des Cailloux in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Château Terrier des Cailloux Bordeaux
Pairings that work perfectly with Château Terrier des Cailloux Bordeaux
Original food and wine pairings with Château Terrier des Cailloux Bordeaux
The Château Terrier des Cailloux Bordeaux of Château Terrier des Cailloux matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef stew express, provencal veal tendrons or wild boar stew.
Details and technical informations about Château Terrier des Cailloux's Château Terrier des Cailloux Bordeaux.
Discover the grape variety: Couderc 13
A direct producer hybrid obtained by Georges Couderc by crossing Vitis Lincecumii (Buckley) with 162-5 Couderc, the latter having 3/4 blood of Vinifera-Rupestris. Today, like most hybrids, it has practically disappeared. It can still be found in a mixture in very old vineyards, the photographs below were taken in the Ardèche, on the border with the Gard, north of Saint Ambroix.
Informations about the Château Terrier des Cailloux
The Château Terrier des Cailloux is one of of the world's greatest estates. It offers 3 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
