Château du BloyLe Bloy Montravel Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Le Bloy Montravel Blanc
Pairings that work perfectly with Le Bloy Montravel Blanc
Original food and wine pairings with Le Bloy Montravel Blanc
The Le Bloy Montravel Blanc of Château du Bloy matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of sophie's tuna cake, blanquette of the sea or magic cake cheese quiche.
Details and technical informations about Château du Bloy's Le Bloy Montravel Blanc.
Discover the grape variety: Castelao
Structured, fruity reds with a deep ruby colour, supple to firm tannins and charming palate, showing signature aromas of raspberry, plum, cherry, gentle spices and balsamic notes. Charming Portuguese profile for early or short-aged drinking. Grown in the Setúbal Peninsula, Alentejo, Ribatejo and Lisbon region, contributing to many Portuguese blends. Native Portuguese black variety, also known as periquita, one of the most widely planted in Portugal.
Informations about the Château du Bloy
The Château du Bloy is one of of the world's greatest estates. It offers 11 wines for sale in the of Montravel to come and discover on site or to buy online.
The wine region of Montravel
Local AOC of the Bergerac area (Dordogne, clay-limestone and boulbènes): Sémillon, Sauvignon and Muscadelle signatures in dry white kings (Sauvignon dominant) — aromatic and mineral with generous structure, marked minerality, residual sugar <=3 g/l. Mandatory Merlot in red king complemented by Cabernet Franc, Cabernet Sauvignon and Côt — deep robe with black fruits and ripe tannins of remarkable finesse.
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
