Winery Andre QuancardChâteau Beau-Site Bordeaux Blanc de Blancs
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Château Beau-Site Bordeaux Blanc de Blancs
Pairings that work perfectly with Château Beau-Site Bordeaux Blanc de Blancs
Original food and wine pairings with Château Beau-Site Bordeaux Blanc de Blancs
The Château Beau-Site Bordeaux Blanc de Blancs of Winery Andre Quancard matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of italian pasta, tuna, pepper and tomato quiche or pan bagnat.
Details and technical informations about Winery Andre Quancard's Château Beau-Site Bordeaux Blanc de Blancs.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Informations about the Winery Andre Quancard
The Winery Andre Quancard is one of of the world's great estates. It offers 93 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
World-renowned age-worthy reds, led by round Merlot (plum, black fruit) or firm Cabernet Sauvignon (blackcurrant, cedar, graphite), blended with Cabernet Franc and Petit Verdot for tannic structure. Structured Médoc and Graves, velvety Saint-Émilion and Pomerol. Also crisp dry whites (Sauvignon/Sémillon) and opulent sweet Sauternes with honey and candied fruit. A 110,000 ha Gironde vineyard, 65 appellations, cradle of the 1855 classified growths.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
