Winery TutiacBordeaux Claret
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon 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 Bordeaux Claret from the Winery Tutiac
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bordeaux Claret of Winery Tutiac in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Bordeaux Claret
Pairings that work perfectly with Bordeaux Claret
Original food and wine pairings with Bordeaux Claret
The Bordeaux Claret of Winery Tutiac matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of pork tongue with tomato sauce and pickles, adapted vietnamese fondue or whole duck casserole with white wine.
Details and technical informations about Winery Tutiac's Bordeaux Claret.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Bordeaux Claret from Winery Tutiac are 2015
Informations about the Winery Tutiac
The Winery Tutiac is one of of the world's great estates. It offers 188 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
World-renowned age-worthy reds, led by round Merlot (plum, black fruit) or firm Cabernet Sauvignon (blackcurrant, cedar, graphite), blended with Cabernet Franc and Petit Verdot for tannic structure. Structured Médoc and Graves, velvety Saint-Émilion and Pomerol. Also crisp dry whites (Sauvignon/Sémillon) and opulent sweet Sauternes with honey and candied fruit. A 110,000 ha Gironde vineyard, 65 appellations, cradle of the 1855 classified growths.
The word of the wine: Cellar master
The cellar master is the technical manager of a winery (usually a professional oenologist), who presides over and oversees the wine-making process and its maturation. Unlike an oenologist in a wine laboratory, who intervenes on an ad hoc basis to assist the winemaker, the cellar master is part of the estate's technical team.
