Winery Baron La RoséArôme Fruite Bordeaux Blanc
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Arôme Fruite Bordeaux Blanc from the Winery Baron La Rosé
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Arôme Fruite Bordeaux Blanc of Winery Baron La Rosé in the region of Bordeaux is a powerful.
Food and wine pairings with Arôme Fruite Bordeaux Blanc
Pairings that work perfectly with Arôme Fruite Bordeaux Blanc
Original food and wine pairings with Arôme Fruite Bordeaux Blanc
The Arôme Fruite Bordeaux Blanc of Winery Baron La Rosé matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of nanie's diced ham quiche, quiche with bacon and gruyère cheese or pan bagnat.
Details and technical informations about Winery Baron La Rosé's Arôme Fruite Bordeaux Blanc.
Discover the grape variety: Montepulciano
A very old grape variety, most likely originating in Italy, now cultivated mainly in the central and central-eastern parts of this country, registered in France in the Official Catalogue of wine grape varieties, list A1. Montepulciano has long been confused with sangiovese or nielluccio, an A.D.N. analysis has shown that it is different.
Informations about the Winery Baron La Rosé
The Winery Baron La Rosé is one of of the world's greatest estates. It offers 7 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
