Winery Vicomte Bernard de RomanetChâteau Tour Bel Air Fronsac
Red wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Château Tour Bel Air Fronsac
Pairings that work perfectly with Château Tour Bel Air Fronsac
Original food and wine pairings with Château Tour Bel Air Fronsac
The Château Tour Bel Air Fronsac of Winery Vicomte Bernard de Romanet matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of navarin of the sea da gigi, semolina-merguez salad or turnip confit with parma cheese.
Details and technical informations about Winery Vicomte Bernard de Romanet's Château Tour Bel Air Fronsac.
Discover the grape variety: Fernao Pires
In Portugal, it is one of the most planted white grape varieties, and we have found it to be very similar to the torrontés grown in Spain (Galicia). It can be found in Australia and South Africa, but is almost unknown in France.
Informations about the Winery Vicomte Bernard de Romanet
The Winery Vicomte Bernard de Romanet is one of wineries to follow in Fronsac.. It offers 322 wines for sale in the of Fronsac to come and discover on site or to buy online.
The wine region of Fronsac
The wine region of Fronsac is located in the region of Libournais of Bordeaux of France. Wineries and vineyards like the Château Fontaine-Saint-Cric or the Château Haut-Carles produce mainly wines red, pink and white. The most planted grape varieties in the region of Fronsac are Merlot, Cabernet-Sauvignon and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Fronsac often reveals types of flavors of blackberry, dried fruit or black plum and sometimes also flavors of dried herbs, chalk or sweet tobacco.
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: Chaptalization
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.
