Winery CastelmaureLa Buvette Blanc
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the La Buvette Blanc from the Winery Castelmaure
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Buvette Blanc of Winery Castelmaure in the region of Languedoc-Roussillon is a .
Food and wine pairings with La Buvette Blanc
Pairings that work perfectly with La Buvette Blanc
Original food and wine pairings with La Buvette Blanc
The La Buvette Blanc of Winery Castelmaure matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of makroud, zucchini and goat cheese quiche or violet omelette.
Details and technical informations about Winery Castelmaure's La Buvette Blanc.
Discover the grape variety: Areny Tcherny
Most certainly Armenian.
Informations about the Winery Castelmaure
The Winery Castelmaure is one of of the world's great estates. It offers 66 wines for sale in the of Languedoc to come and discover on site or to buy online.
The wine region of Languedoc
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 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
