Winery Charles DelatourCuvée Callypso Bordeaux
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Cuvée Callypso Bordeaux
Pairings that work perfectly with Cuvée Callypso Bordeaux
Original food and wine pairings with Cuvée Callypso Bordeaux
The Cuvée Callypso Bordeaux of Winery Charles Delatour matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of sauerkraut (with tips so to do!!!), leek, goat cheese and bacon quiche or broccoli gratin.
Details and technical informations about Winery Charles Delatour's Cuvée Callypso Bordeaux.
Discover the grape variety: Sémillon Gris
Structured and aromatic whites with a pale golden to amber colour, a full palate and signature aromas of yellow fruits (peach, apricot), honey, white flowers and candied notes. A singular Bordeaux profile. Extremely rare, preserved for its heritage value, it survives in a few Bordeaux plots and features in confidential artisan blends alongside classic Sémillon. Grey-skinned mutation of Sémillon, the autochthonous Bordeaux variety.
Informations about the Winery Charles Delatour
The Winery Charles Delatour is one of of the world's great estates. It offers 19 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: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
