Château Borie NeuveMarie
Pink wine
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Marie from the Château Borie Neuve
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Marie of Château Borie Neuve in the region of Languedoc-Roussillon is a with a nice freshness.
Food and wine pairings with Marie
Pairings that work perfectly with Marie
Original food and wine pairings with Marie
The Marie of Château Borie Neuve matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of tagliatelle with foie gras, nanie's diced ham quiche or salted muffins with bacon and grated cheese.
Details and technical informations about Château Borie Neuve's Marie.
Discover the grape variety: Caino blanco
Natural intraspecific crossing probably between the albarino and the sousão - synonyms black amaral, caino bravo, ... -. It should not be confused with the fernao pires as they both have the same synonym alvarinhao. It can be found in the northwest of Spain and in Portugal, more precisely in the Vinhos Verdes region, ... in France it is totally unknown.
Informations about the Château Borie Neuve
The Château Borie Neuve is one of of the world's greatest estates. It offers 8 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
