The Bordeaux Superieur from the wine-growing region of Bordeaux offers itself in the glass in brilliantly shimmering purple. If you hold the glass at an angle, a transition of the wine color towards garnet red is visible at the edges. To the nose, this Chateau La Romarine red wine shows all sorts of black currants, blueberries, mulberries and blackberries. As if that wasn't already impressive, the stainless steel aging adds oriental spices, black tea and gingerbread spice.
This dry red wine from Chateau La Romarine is something for wine lovers who would prefer 0.0 grams of residual sugar in their wine. The Bordeaux Superieur already comes quite close to this, as it was pressed with just 1.6 grams of residual sugar. On the palate, the texture of this light-footed red wine is wonderfully velvety. Due to the balanced fruit acidity, the Bordeaux Superieur flatters with a soft palate feeling, without lacking freshness. In the finish, this mature red wine from the wine-growing region of Bordeaux finally inspires with considerable length. Once again, hints of blackberry and black currant show through.
Vinification of the Chateau La Romarine Bordeaux Superieur
The basis for the elegant Bordeaux Superieur from Bordeaux are grapes from the grape varieties Cabernet Sauvignon and Merlot. After the grape harvest, the grapes are quickly taken to the press house. Here they are selected and carefully broken up. Fermentation then takes place in stainless steel tanks at controlled temperatures. Fermentation is followed by aging on the fine lees for several months before the wine is finally bottled. Once the wine is finished, the Bordeaux Superieur is gently harmonized.
Food recommendation for the Bordeaux Superieur from Chateau La Romarine
This French wine is best enjoyed at a temperature of 15 - 18°C. It is perfect as an accompanying wine to duck breast with sugar snap peas, vegetable couscous with beef meatballs or veal boiled beef with beans and tomatoes.
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