Les Vignobles RicardChateau Montaunoir Sainte Croix du Mont
Sweet wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Chateau Montaunoir Sainte Croix du Mont
Pairings that work perfectly with Chateau Montaunoir Sainte Croix du Mont
Original food and wine pairings with Chateau Montaunoir Sainte Croix du Mont
The Chateau Montaunoir Sainte Croix du Mont of Les Vignobles Ricard matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of brandade of cod from nimes, cuttlefish a la plancha or express kiwi and chocolate tartlet.
Details and technical informations about Les Vignobles Ricard's Chateau Montaunoir Sainte Croix du Mont.
Discover the grape variety: Pinotage
Intensely coloured, structured reds with inky robe and firm tannins, with typical aromas of blackberry, black plum, roasted coffee, cocoa, banana and characteristic smoky notes. Made as powerful ageing reds and as more approachable fruity cuvées, sometimes as rosés. Absolute signature of South Africa (Stellenbosch, Swartland, Paarl). Cross of pinot noir × cinsault created in 1925 by Abraham Perold at Stellenbosch University.
Informations about the Les Vignobles Ricard
The Les Vignobles Ricard is one of of the world's greatest estates. It offers 12 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: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
