Château du BloyCôtes de Montravel Moelleux
Sweet wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Côtes de Montravel Moelleux
Pairings that work perfectly with Côtes de Montravel Moelleux
Original food and wine pairings with Côtes de Montravel Moelleux
The Côtes de Montravel Moelleux of Château du Bloy matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of tuna omelette, bouillabaisse like in marseille or plain cupcakes.
Details and technical informations about Château du Bloy's Côtes de Montravel Moelleux.
Discover the grape variety: Muscadelle
Aromatic, fruity whites with a tender palate, with intense aromas of muscat, white flowers, honey, candied citrus and floral notes (no genetic link to the muscat family). Minor component in the great botrytised dessert wines of Sauternes, Barsac, Cérons and Monbazillac, adding perfume and freshness. Also dry in Entre-Deux-Mers. Made as sumptuous fortified wines in Australia (Rutherglen Topaque). French variety from Bordeaux and the South-West.
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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
