- This red wine made from Cabernet Sauvignon and Merlot grapes pairs excellently with dishes such as braised chicken in red wine or vegetable couscous with beef meatballs.
- Its origin from Bordeaux makes this wine a typical representative of Old World wines.
- This French red wine is perfect as a harmonious drop for a variety of dishes & occasions.
Château Haut-Bages Libéral Pauillac - Chateau Haut-Bages Libéral
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More information about Château Haut-Bages Libéral Pauillac - Chateau Haut-Bages Libéral
In the glass, Château Haut-Bages Libéral Pauillac from the Bordeaux wine-growing region reveals a dense purple-red. When the glass is swirled, this red wine shows high viscosity, which appears as church windows on the rim of the glass. In the glass it reveals wonderfully expressive notes of sour cherry, plum, blueberry and currant. There are also hints of spicy notes and cassis.
Château Haut-Bages Libéral Pauillac presents itself to the wine drinker as wonderfully dry. This red wine never appears coarse or austere, as one might expect from a wine in the icon segment. The finish of this red wine from the Bordeaux region, more precisely from Pauillac, ultimately impresses with a lovely aftertaste.
Vinification of Château Haut-Bages Libéral Pauillac by Chateau Haut-Bages Libéral
The basis for the powerful Château Haut-Bages Libéral Pauillac from Bordeaux is grapes of the Cabernet Sauvignon and Merlot varieties. It is quite clear that Château Haut-Bages Libéral Pauillac is shaped by more than just the Pauillac soil. This French wine can quite literally be described as an Old World wine that presents itself in an extraordinarily impressive way. After the harvest, the grapes are quickly brought to the winery. There they are sorted and gently crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures. After it has finished .
Food recommendation for Château Haut-Bages Libéral Pauillac by Chateau Haut-Bages Libéral
This red wine from France is a perfect pairing with goose breast with ginger red cabbage and marjoram, boiled veal topside with beans and tomatoes, or boeuf bourguignon.
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