The Château La Tulipe de La Garde is one of the best wineries to follow in Bordeaux.. It offers 56 wines for sale in of Bordeaux to come and discover on site or to buy online.
Looking for the best Château La Tulipe de La Garde wines in Bordeaux among all the wines in the region? Check out our tops of the best red, white or effervescent Château La Tulipe de La Garde wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Château La Tulipe de La Garde wines with technical and enological descriptions.
How Château La Tulipe de La Garde wines pair with each other generally quite well with dishes of beef, pasta or veal such as recipes of pastasciutta (corsica), salmon and spinach lasagna or potjevlesch (northern france).
On the nose the red wine of Château La Tulipe de La Garde. often reveals types of flavors of oaky, cherry or dried fruit and sometimes also flavors of cedar, dark fruit or chocolate. In the mouth the red wine of Château La Tulipe de La Garde. is a powerful with a nice balance between acidity and tannins.
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 legendary reds are complemented by high-quality white wines made from Semillon and Sauvignon Blanc. These range from dry whites that challenge the best of Burgundy (Pessac-Léognan is particularly renowned) to the Sweet, botrytised nectars of Sauternes. Although Bordeaux is most famous for its wines produced in specific districts or communes, many of its wines fall under other, broader appellations. These include AOC Bordeaux, Bordeaux Supérieur and Crémant de Bordeaux.
The Bordeaux Red appellation represents more than a third of the total production. The official Bordeaux wine region extends 130 kilometres inland from the Atlantic coast. 111,000 hectares of vineyards were registered in 2018, a figure that has remained largely constant over the previous decade. However, the number of winegrowers has consolidated; in 2018 there were around 6,000, compared to 9,000 a decade earlier.
How Château La Tulipe de La Garde wines pair with each other generally quite well with dishes of beef, lamb or pork such as recipes of beef with balsamic sauce, osso bucco of lamb or beef carrots.
On the nose the pink wine of Château La Tulipe de La Garde. often reveals types of flavors of strawberries, raspberry or citrus fruit and sometimes also flavors of red fruit. In the mouth the pink wine of Château La Tulipe de La Garde. is a powerful with a nice freshness.
Originally from Bordeaux, Sauvignon, or Sauvignon Blanc, is reputed to be one of the best French grape varieties for white wine. It is a white grape variety, not to be confused with Sauvignon Gris and its pale yellow color, or with Cabernet Sauvignon which produces red wines. Particularly famous thanks to Sancerre, Sauvignon Blanc is cultivated as far as New Zealand, where it produces great wines whose reputation is well established.
How Château La Tulipe de La Garde wines pair with each other generally quite well with dishes of pasta, vegetarian or poultry such as recipes of spinach cannelloni, quiche lorraine or chicken curry and onions.
On the nose the white wine of Château La Tulipe de La Garde. often reveals types of flavors of oaky, citrus or oak and sometimes also flavors of tree fruit, citrus fruit or pineapple. In the mouth the white wine of Château La Tulipe de La Garde. is a powerful.
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
How Château La Tulipe de La Garde wines pair with each other generally quite well with dishes of spicy food, sweet desserts or beef such as recipes of spaghetti all 'amatriciana, pancakes or scottish haggis.
On the nose the sparkling wine of Château La Tulipe de La Garde. often reveals types of flavors of lemon, citrus fruit or red fruit.
White muscat is a white grape variety of Greek origin. Present in several Mediterranean vineyards, it has several synonyms such as muscat de Die, muscat blanc and frontignac. In France, it occupies a little less than 7,000 ha out of a total of 45,000 ha worldwide. Its young shoots are downy. Its youngest leaves are shiny, bronzed and scabrous. The berries and bunches of this variety are all medium-sized. The flesh of the berries is juicy, sweet and firm. Muscat à petits grains has a second ripening period and buds early in the year. It is moderately vigorous and must be pruned short. It likes poor, stony slopes. This variety is often exposed to spring frosts. It fears mildew, wasps, grape worms, court-noué, grey rot and powdery mildew. Muscat à petits grains is used to make rosé wines and dry white wines. Orange, brown sugar, barley sugar and raisins are the known aromas of these wines.
How Château La Tulipe de La Garde wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of baeckeoffe, salmon steaks with cream sauce or fideuà (spain).
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
Planning a wine route in the of Bordeaux? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Château La Tulipe de La Garde.
Cinsaut noir is a grape variety that originated in France (Provence). 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 large bunches and large grapes. Cinsaut noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 4-minute clip, Debra MEIBURG and Ivy NG illustrate how easily Chablis wines complement all kinds of food, all the way from cheese to caviar! #Chablis #PureChablis ...
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Saint-Gengoux-Le-National, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitte ...
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Saint-Véran appellation.The exercice is particularly complex as there are so many variables that make up the terroir throughout its geographical area. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in June 2021. Retrouvez-nous sur les réseaux so ...
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
