Maison BoueyCuvée du Chevalier Bordeaux Blanc Sec
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Cuvée du Chevalier Bordeaux Blanc Sec from the Maison Bouey
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée du Chevalier Bordeaux Blanc Sec of Maison Bouey in the region of Bordeaux is a powerful.
Food and wine pairings with Cuvée du Chevalier Bordeaux Blanc Sec
Pairings that work perfectly with Cuvée du Chevalier Bordeaux Blanc Sec
Original food and wine pairings with Cuvée du Chevalier Bordeaux Blanc Sec
The Cuvée du Chevalier Bordeaux Blanc Sec of Maison Bouey matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of ham and cheese macaroni gratin, summer tuna quiche or pierogi ruskie (with cheese).
Details and technical informations about Maison Bouey's Cuvée du Chevalier Bordeaux Blanc Sec.
Discover the grape variety: Arbanne
A very old grape variety that would have found its first origins in the Gier Valley and brought to the north-east of France in the Aube department, among others. Today it is very little multiplied, but it is registered in the Official Catalogue of wine grape varieties, list A1.
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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
