Winery BocquillonChâteau de l'Estang Bordeaux Blanc
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Château de l'Estang Bordeaux Blanc
Pairings that work perfectly with Château de l'Estang Bordeaux Blanc
Original food and wine pairings with Château de l'Estang Bordeaux Blanc
The Château de l'Estang Bordeaux Blanc of Winery Bocquillon matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of pork chops with curry and honey, vegan leek and tofu quiche or bami.
Details and technical informations about Winery Bocquillon's Château de l'Estang Bordeaux Blanc.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Winery Bocquillon
The Winery Bocquillon is one of of the world's greatest estates. It offers 30 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
