Vignobles Lalande MoreauChevalier Couffinhal 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 Chevalier Couffinhal Bordeaux from the Vignobles Lalande Moreau
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chevalier Couffinhal Bordeaux of Vignobles Lalande Moreau in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Chevalier Couffinhal Bordeaux
Pairings that work perfectly with Chevalier Couffinhal Bordeaux
Original food and wine pairings with Chevalier Couffinhal Bordeaux
The Chevalier Couffinhal Bordeaux of Vignobles Lalande Moreau matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of spaghetti bolognese, chicken bonne femme or magret stuffed with foie gras.
Details and technical informations about Vignobles Lalande Moreau's Chevalier Couffinhal Bordeaux.
Discover the grape variety: Ravat noir
Obtained by Jean-François Ravat, it is an interspecific cross between 8365 Seibel and pinot noir. In France, this direct-producing hybrid has been little multiplied.
Informations about the Vignobles Lalande Moreau
The Vignobles Lalande Moreau is one of of the world's great estates. It offers 512 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.
News related to this wine
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The word of the wine: Farm
Wine dominated by a strong acidity and/or biting tannins. In this case, the components of the wine need to melt, i.e. to harmonize during the maturation in the cellar.
