Maison BoueyChateau Le Pin Sacriste Saint-Croix-du-Mont
White wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Chateau Le Pin Sacriste Saint-Croix-du-Mont
Pairings that work perfectly with Chateau Le Pin Sacriste Saint-Croix-du-Mont
Original food and wine pairings with Chateau Le Pin Sacriste Saint-Croix-du-Mont
The Chateau Le Pin Sacriste Saint-Croix-du-Mont of Maison Bouey matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of guinea fowl with cabbage, leek, goat cheese and bacon quiche or cauliflower croque-monsieur.
Details and technical informations about Maison Bouey's Chateau Le Pin Sacriste Saint-Croix-du-Mont.
Discover the grape variety: Cabernet-Severnyi
Interspecific crossing between (dimiat or galan x vitis amurensis) and (vitis amurensis x vinifera unknown) obtained in 1978 by the Institute of Research and Development of Viticulture and Winemaking of Novotcherkassk (Russia). It can be found in Canada (Nova Scotia, Ontario, etc.), the United States, Russia and many Eastern European countries. Note that the dimiat is a relative of the white gouais.
Informations about the Maison Bouey
The Maison Bouey is one of wineries to follow in Bordeaux.. It offers 509 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: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
