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 tartiflette (from a real savoyard), leek, goat cheese and bacon quiche or fresh pasta.
Details and technical informations about Château Chante Alouette la Roseraie's Le Blanc d'Alex.
Discover the grape variety: Rayon d'or
Rayon d'or blanc is a grape variety that originated in . This grape variety is the result of a cross between the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. We can find the Rayon d'or blanc cultivated in these vineyards: Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.
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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
