Winery Bastor et RobertCru Bordenave Sauternes Vignobles
Other wine
This wine generally goes well with fruity desserts and blue cheese.
Food and wine pairings with Cru Bordenave Sauternes Vignobles
Pairings that work perfectly with Cru Bordenave Sauternes Vignobles
Original food and wine pairings with Cru Bordenave Sauternes Vignobles
The Cru Bordenave Sauternes Vignobles of Winery Bastor et Robert matches generally quite well with dishes of fruity desserts or blue cheese such as recipes of tarte tatin or avocados with roquefort cheese.
Details and technical informations about Winery Bastor et Robert's Cru Bordenave Sauternes Vignobles.
Discover the grape variety: Ner d'Ala
Informations about the Winery Bastor et Robert
The Winery Bastor et Robert is one of of the world's greatest estates. It offers 1 wines for sale in the of Sauternes to come and discover on site or to buy online.
The wine region of Sauternes
Iconic Bordeaux AOC for noble sweet wines, left bank of the Garonne. Golden whites with signature notes of honey, candied apricot, exotic fruit, orange peel, saffron and a finish tightened by chiselled acidity, opulent yet nervy palate — a great age-worthy wine of emotion. Botrytised Semillon dominates (Ciron 'noble rot') concentrating sugars, Sauvignon Blanc adds vivacity, Muscadelle perfume. ~1,416 ha across 5 villages.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
