Château BiacFelicie de Biac
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 Felicie de Biac from the Château Biac
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Felicie de Biac of Château Biac in the region of Bordeaux is a powerful.
Food and wine pairings with Felicie de Biac
Pairings that work perfectly with Felicie de Biac
Original food and wine pairings with Felicie de Biac
The Felicie de Biac of Château Biac matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of baked pork chops, quiche with bacon and gruyère cheese or royal couscous (lamb, chicken, merguez).
Details and technical informations about Château Biac's Felicie de Biac.
Discover the grape variety: Aligoté
Aligoté is an ancient Burgundian grape variety (it has different names depending on the region in which it is grown: griset blanc in Beaune, giboudot blanc in the Chalonnais or troyen blanc in the Aube), mainly used in the production of Bourgogne-Aligoté, Bouzeron and Crémant-de-Bourgogne.aligoté is a medium-fine white grape variety, quite productive, which gives clear, acidic, fresh and light white wines. An anecdote often says that it was a member of the clergy named Kir who gave it its letters of nobility by adding it to blackcurrant cream to prepare an aperitif.produced on more than 1,600 hectares in Burgundy, aligoté has also been exported. It is also cultivated in Eastern Europe (Ukraine, Romania), California, Canada and Chile, representing more than 20,000 hectares in the world.
Informations about the Château Biac
The Château Biac is one of of the world's greatest estates. It offers 5 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.
