Winery Benoit Valérie CalvetBX Sauvignon Bordeaux
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 BX Sauvignon Bordeaux from the Winery Benoit Valérie Calvet
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the BX Sauvignon Bordeaux of Winery Benoit Valérie Calvet in the region of Bordeaux is a powerful.
Food and wine pairings with BX Sauvignon Bordeaux
Pairings that work perfectly with BX Sauvignon Bordeaux
Original food and wine pairings with BX Sauvignon Bordeaux
The BX Sauvignon Bordeaux of Winery Benoit Valérie Calvet matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of rabbit in white wine (casserole), quiche with bacon and gruyère cheese or english breakfast.
Details and technical informations about Winery Benoit Valérie Calvet's BX Sauvignon Bordeaux.
Discover the grape variety: Bonne Vituaigne
It is most certainly native to the Ardèche and is not found in any other French region, let alone abroad. Today, it is practically not multiplied any more and thus in very clear way of disappearance.
Last vintages of this wine
The best vintages of BX Sauvignon Bordeaux from Winery Benoit Valérie Calvet are 2014
Informations about the Winery Benoit Valérie Calvet
The Winery Benoit Valérie Calvet is one of of the world's great estates. It offers 49 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: Amber
(1) A colour close to amber, sometimes taken on by white wines aged for a long time, or by oxidising prematurely. (2) A term used on the label to designate white Rivesaltes aged for at least thirty months in an oxidizing environment.
