Winery Bastide & FilsChâteau Bourdieu Lagrange Gravières Premières Côtes de Bordeaux
In the mouth this white wine is a powerful.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Château Bourdieu Lagrange Gravières Premières Côtes de Bordeaux from the Winery Bastide & Fils
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Château Bourdieu Lagrange Gravières Premières Côtes de Bordeaux of Winery Bastide & Fils in the region of Bordeaux is a powerful.
Food and wine pairings with Château Bourdieu Lagrange Gravières Premières Côtes de Bordeaux
Pairings that work perfectly with Château Bourdieu Lagrange Gravières Premières Côtes de Bordeaux
Original food and wine pairings with Château Bourdieu Lagrange Gravières Premières Côtes de Bordeaux
The Château Bourdieu Lagrange Gravières Premières Côtes de Bordeaux of Winery Bastide & Fils matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of quick beef bourguignon, cream and tuna quiche or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Bastide & Fils's Château Bourdieu Lagrange Gravières Premières Côtes de Bordeaux.
Discover the grape variety: Milgranet
Milgranet noir is a grape variety that originated in France (Tarn-et-Garonne). 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 medium-sized bunches and small grapes. The Milgranet noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Winery Bastide & Fils
The Winery Bastide & Fils is one of of the world's greatest estates. It offers 9 wines for sale in the of Premières Côtes de Bordeaux to come and discover on site or to buy online.
The wine region of Premières Côtes de Bordeaux
The wine region of Premières Côtes de Bordeaux is located in the region of Côtes de Bordeaux of Bordeaux of France. Wineries and vineyards like the Château Lafitte or the Château Peyruchet produce mainly wines red, white and sweet. The most planted grape varieties in the region of Premières Côtes de Bordeaux are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Premières Côtes de Bordeaux often reveals types of flavors of leather, melon or dried fruit and sometimes also flavors of peach, minerality or apricot.
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.
News related to this wine
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On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 4-minute clip, Debra MEIBURG and Ivy NG illustrate how easily Chablis wines complement all kinds of food, all the way from cheese to caviar! #Chablis #PureChablis ...
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Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Verzé, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines ...
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The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.