Château ChasselasBaron Veyron La Croix Diamond
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 Baron Veyron La Croix Diamond from the Château Chasselas
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Baron Veyron La Croix Diamond of Château Chasselas in the region of Bordeaux is a powerful.
Food and wine pairings with Baron Veyron La Croix Diamond
Pairings that work perfectly with Baron Veyron La Croix Diamond
Original food and wine pairings with Baron Veyron La Croix Diamond
The Baron Veyron La Croix Diamond of Château Chasselas matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of home-made white pudding, mushroom, bacon and gruyere quiche or special' tagliatelle carbonara.
Details and technical informations about Château Chasselas's Baron Veyron La Croix Diamond.
Discover the grape variety: Onchette
A very old grape variety that was once grown on the left bank of the Drac Valley in the south of the Isère department - Cordéac, Saint Jean d'Hérans, Saint Baudille et Pipet, ... -. Virtually unknown in other French wine-growing regions, it is very little propagated today, although it is registered in the Official Catalogue of wine grape varieties, list A1. According to Thierry Lacombe (I.N.R.A./Montpellier), it is the result of a natural intraspecific cross between the white gouais and the chatus, as is also the serenèze of Voreppe.
Informations about the Château Chasselas
The Château Chasselas is one of of the world's great estates. It offers 20 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
