Château BélingardLyvress
Sweet wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Lyvress
Pairings that work perfectly with Lyvress
Original food and wine pairings with Lyvress
The Lyvress of Château Bélingard matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of tuna, pepper and tomato quiche, pasta with scampi or quiche lorraine.
Details and technical informations about Château Bélingard's Lyvress.
Discover the grape variety: Fredonia
Simple reds with a characteristic foxy taste, a sustained ruby colour, supple tannins and a light palate, featuring red fruit aromas (strawberry) and typical labrusca notes (foxy, wild raspberry). Early ripening and cold resistant. Grown in the north-eastern United States (New York) and Ontario for grape juice, simple wines (Concord-like) and fresh consumption. American black hybrid derived from Vitis labrusca, obtained around 1915 in New York State.
Informations about the Château Bélingard
The Château Bélingard is one of of the world's great estates. It offers 23 wines for sale in the of Bergerac Sec to come and discover on site or to buy online.
The wine region of Bergerac Sec
Dry white AOC of South Périgord: signature dominant Sauvignon Blanc blended with Sémillon, Sauvignon Gris and Muscadelle (≥75% main varieties) — lively, fresh whites with pale gold robe, delicate nose of apricot, peach, citrus and white flowers, aromatic palate with crisp attack and good length. Clay-limestone and boulbène soils, temperate South-West climate. Accessible alternative to white Bordeaux, drink young with seafood, grilled fish and goat cheeses.
The wine region of South West
French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.
The word of the wine: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
