Winery CalvetBordeaux Classique Moelleux
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 Bordeaux Classique Moelleux from the Winery Calvet
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bordeaux Classique Moelleux of Winery Calvet in the region of Bordeaux is a powerful.
Food and wine pairings with Bordeaux Classique Moelleux
Pairings that work perfectly with Bordeaux Classique Moelleux
Original food and wine pairings with Bordeaux Classique Moelleux
The Bordeaux Classique Moelleux of Winery Calvet matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of roast pork with mustard and honey, zucchini quiche or savoyard pizza (cream base).
Details and technical informations about Winery Calvet's Bordeaux Classique 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.
Last vintages of this wine
The best vintages of Bordeaux Classique Moelleux from Winery Calvet are 2016, 2017, 2015
Informations about the Winery Calvet
The Winery Calvet is one of of the world's great estates. It offers 306 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
World-renowned age-worthy reds, led by round Merlot (plum, black fruit) or firm Cabernet Sauvignon (blackcurrant, cedar, graphite), blended with Cabernet Franc and Petit Verdot for tannic structure. Structured Médoc and Graves, velvety Saint-Émilion and Pomerol. Also crisp dry whites (Sauvignon/Sémillon) and opulent sweet Sauternes with honey and candied fruit. A 110,000 ha Gironde vineyard, 65 appellations, cradle of the 1855 classified growths.
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.
