Winery Bernard CallenBordeaux Château Pin Lassalle Blanc Sec
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Bordeaux Château Pin Lassalle Blanc Sec
Pairings that work perfectly with Bordeaux Château Pin Lassalle Blanc Sec
Original food and wine pairings with Bordeaux Château Pin Lassalle Blanc Sec
The Bordeaux Château Pin Lassalle Blanc Sec of Winery Bernard Callen matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of rice with sausage meat and tomatoes, cream and tuna quiche or north welsch.
Details and technical informations about Winery Bernard Callen's Bordeaux Château Pin Lassalle Blanc Sec.
Discover the grape variety: Gaïdouria
A very old and rare Greek grape variety that is still cultivated to some extent in the Cyclades, particularly in the Santorini archipelago. D.N.A. analyses have shown that it is related to Assyrtiko. On the island of Corfu, a black grape variety called Gaïdouricha is cultivated, but it is not related to Assyrtiko. Gaïdouria can be found in Turkey, but it is unknown in France and in most other wine-producing countries.
Informations about the Winery Bernard Callen
The Winery Bernard Callen is one of of the world's greatest estates. It offers 7 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
