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 andouillette and baked potato gratin, mushroom, bacon and gruyere quiche or ham croquette with purée.
Details and technical informations about Winery Andre Quancard's Château Beau-Site Bordeaux Blanc de Blancs.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
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
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
