Château Chante Alouette la RoseraieLe Blanc d'Alex
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Le Blanc d'Alex
Pairings that work perfectly with Le Blanc d'Alex
Original food and wine pairings with Le Blanc d'Alex
The Le Blanc d'Alex of Château Chante Alouette la Roseraie matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of homemade burger, quiche with bacon and gruyère cheese or chicken in sauce.
Details and technical informations about Château Chante Alouette la Roseraie's Le Blanc d'Alex.
Discover the grape variety: Jurançon
Jurançon noir is a grape variety that originated in France (South West). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. Jurançon noir can be found in many vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Informations about the Château Chante Alouette la Roseraie
The Château Chante Alouette la Roseraie is one of wineries to follow in Bordeaux.. It offers 7 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: Amber
(1) A colour close to amber, sometimes taken on by white wines aged for a long time, or by oxidising prematurely. (2) A term used on the label to designate white Rivesaltes aged for at least thirty months in an oxidizing environment.
