Winery TutiacNatur'Aile Bordeaux Rouge
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 Natur'Aile Bordeaux Rouge from the Winery Tutiac
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Natur'Aile Bordeaux Rouge of Winery Tutiac in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Natur'Aile Bordeaux Rouge
Pairings that work perfectly with Natur'Aile Bordeaux Rouge
Original food and wine pairings with Natur'Aile Bordeaux Rouge
The Natur'Aile Bordeaux Rouge of Winery Tutiac matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of barbecued prime rib with coarse salt, veal paupiettes with forestry sauce or home-made cassoulet.
Details and technical informations about Winery Tutiac's Natur'Aile Bordeaux Rouge.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Natur'Aile Bordeaux Rouge from Winery Tutiac are 2016, 2018
Informations about the Winery Tutiac
The Winery Tutiac is one of wineries to follow in Bordeaux.. 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: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
