Vignobles Rocher-Cap de RiveChateau Ventouse 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 Chateau Ventouse Bordeaux from the Vignobles Rocher-Cap de Rive
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chateau Ventouse Bordeaux of Vignobles Rocher-Cap de Rive in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Chateau Ventouse Bordeaux
Pairings that work perfectly with Chateau Ventouse Bordeaux
Original food and wine pairings with Chateau Ventouse Bordeaux
The Chateau Ventouse Bordeaux of Vignobles Rocher-Cap de Rive matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of tunisian molokheya, veal liver in vinegar or venison stew to be prepared the day before.
Details and technical informations about Vignobles Rocher-Cap de Rive's Chateau Ventouse Bordeaux.
Discover the grape variety: Pardotte
An old Bordeaux grape variety, now in danger of extinction, once cultivated in the Gironde marshes, but registered in the Official Catalogue of Wine Grape Varieties, list A1.
Informations about the Vignobles Rocher-Cap de Rive
The Vignobles Rocher-Cap de Rive is one of of the world's great estates. It offers 34 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.
The word of the wine: Polyphenols
Substance contained essentially in the skin of the grape. The main ones are anthocyanins, which give red wines their colour and tannins.
