Pessac Leognan Grand Vind De Bordeaugx Graves - Le Petit Chevalier

Pessac Leognan Grand Vind De Bordeaugx Graves - Le Petit ChevalierWith the Le Petit Chevalier Pessac Leognan Grand Vind De Bordeaugx Graves, a first-class red wine finds its way into the glass. It presents a wonderfully bright, ruby-red color. On the nose, this Le Petit Chevalier red wine reveals all kinds of raspberries and blackberries. As if that were not impressive enough, further aromas such as blackcurrant and pepper are added thanks to maturation in large wooden casks. This French wine tastes pleasantly dry. It was bottled with exceptionally little residual sugar. This is a genuine quality wine that clearly stands out from simpler qualities and thus, despite its dryness, this Frenchman delights with the finest balance. Flavor does not necessarily need sugar. Balanced and multi-layered, this fleshy and silky red wine presents itself on the palate. The finish of this red wine from the Bordeaux wine-growing region ultimately captivates with a lovely aftertaste. The aftertaste is also accompanied by mineral notes from the gravel-dominated soils. Vinification of the Pessac Leognan Grand Vind De Bordeaugx Graves from Le Petit Chevalier The well-balanced Pessac Leognan Grand Vind De Bordeaugx Graves from France is a cuvée, vinified from the grape varieties Cabernet Sauvignon, Merlot and Petit Verdot. In Bordeaux, the vines that produce the grapes for this wine grow on gravel soils. After the grape harvest, the grapes are brought to the winery without delay. There they are selected and gently crushed. This is followed by fermentation in stainless steel tanks and large wood at controlled temperatures. After fermentation, the wine is aged for several months on the fine lees before it is finally drawn off. Food recommendation for Le Petit Chevalier Pessac Leognan Grand Vind De Bordeaugx Graves Enjoy this red wine from France best at a temperature of 15 - 18°C as an accompanying wine to vegetable couscous with beef meatballs, lamb ragout with chickpeas and dried figs, or fried calf’s liver with apples, onions and balsamic vinegar sauce.