Chateau Bel-Air La RoyèreÈtalon Rouge Le Blanc
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Ètalon Rouge Le Blanc from the Chateau Bel-Air La Royère
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ètalon Rouge Le Blanc of Chateau Bel-Air La Royère in the region of Bordeaux is a powerful with a nice freshness.
Food and wine pairings with Ètalon Rouge Le Blanc
Pairings that work perfectly with Ètalon Rouge Le Blanc
Original food and wine pairings with Ètalon Rouge Le Blanc
The Ètalon Rouge Le Blanc of Chateau Bel-Air La Royère matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of pan-fried carrots, broccoli and blue cheese quiche without pastry or spanish omelette.
Details and technical informations about Chateau Bel-Air La Royère's Ètalon Rouge Le Blanc.
Discover the grape variety: Ugni blanc et rose
Italian origin most certainly, more precisely from Tuscany. It is registered in the Official Catalogue of wine grape varieties list A1. Published genetic analysis has revealed that it is related to the vermentino and for more details click here!
Informations about the Chateau Bel-Air La Royère
The Chateau Bel-Air La Royère is one of of the world's greatest estates. It offers 11 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: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
