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Trophy: Berliner Wein Trophy 2021
Medal: Gold
General Information
Vintage: 2018
Producer: Château
Origin
Country of cultivation: France
Region of cultivation: Bordeaux
Description
Category: Still wine
Flavour: dry
Vinification: Barrique oaked
Wine type: red
Grape type: Cabernet Sauvignon
Properties
Alcohol content (%): 14,00
Acidity (g/l): 0,47
Residual sugar (g/l): 0,69
Total sulfur (mg/l): 85,00
Bio: no
The purplish-red dress is supported. The greedy nose on the fruit evokes currant, blackberry, and cherry.
In the mouth, supple tannins balance themselves on the summer red berries and the light one afforested vanilla.
The finale is long, underlined by notes of spices and wood.
The description has been provided by the submitter.
The origin of winemaking in “Château Wine Trophy” dates back to the 17th century. In small domestic wineries, the wine was produced for local consumption. This situation persisted until the end of the 17th century when surplus grapes led the family to found the old winery to supply its neighboring villages. Later, in the 19th century, 5 other farming and livestock families joined forces to form an agricultural society that in 1877 would eventually evolve into a company comprising an entire village, which today is Château Wine Trophy.
Initially, all the wine was sold in bulk until 1891, when the first bottle was launched on the market and only four years later the wines began to be exported to different countries in Europe and America.The vine was introduced to the Bordeaux region by the Romans, probably in the mid-first century, to provide wine for local consumption, and wine production has been continuous in the region since.
Saint-Émilion aerial view Bordeaux wine-growing area has about 116,160 hectares (287,000 acres) of vineyards, 57 appellations, 10,000 wine-producing estates (châteaux), and 13,000 grape growers. With an annual production of approximately 960 million bottles,[27] the Bordeaux area produces large quantities of everyday wine as well as some of the most expensive wines in the world. Included among the latter are the area’s five premier cru (first growth) red wines (four from MĂ©doc and one, Château Haut-Brion, from Graves), established by the Bordeaux Wine Official Classification of 1855:
Both red and white wines are made in the Bordeaux region. Red Bordeaux wine is called claret in the United Kingdom. Red wines are generally made from a blend of grapes and may be made from Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec, and, less commonly in recent years, Carménère.
White Bordeaux is made from Sauvignon blanc, SĂ©millon, and Muscadelle. Sauternes is a sub-region of Graves known for its intensely sweet, white, dessert wines such as Château d’Yquem.
Because of a wine glut (wine lake) in the generic production, the price squeeze induced by an increasingly strong international competition, and vine pull schemes, the number of growers has recently dropped from 14,000 and the area under vine has also decreased significantly. In the meantime, the global demand for first growths and the most famous labels markedly increased and their prices skyrocketed.
Wines from the Bordeaux region are perfectly paired with red meat, fish, poultry, pasta, and cheese. They tend to be a great choice, especially if the wines are similar to food in terms of acidity, bitterness, or depth of flavor.
Full-bodied wines with firm tannins such as Cabernet Sauvignon are paired with meat dishes such as steak, sirloin, and beef chop. It can also be paired with lamb meat (dishes such as lamb chops or roast leg of lamb). While if we talk about pairing cheese with wine, Gruyere cheese finds its best company.
Cabernet Sauvignon is one of the most cultivated varieties in the world (5% of the total world area under vines). Cabernet Sauvignon is a black wine grape variety from Bordeaux derived from a crossing between Cabernet Franc and Sauvignon Blanc. This late-budding variety with a long maturity period is characterised by small berries in small cylindrical-conical-shaped clusters.
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