Château ClimensAsphodele Blanc Sec
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, vegetarian or poultry.
The Asphodele Blanc Sec of the Château Climens is in the top 40 of wines of Bordeaux.
Taste structure of the Asphodele Blanc Sec from the Château Climens
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Asphodele Blanc Sec of Château Climens in the region of Bordeaux is a powerful.
Food and wine pairings with Asphodele Blanc Sec
Pairings that work perfectly with Asphodele Blanc Sec
Original food and wine pairings with Asphodele Blanc Sec
The Asphodele Blanc Sec of Château Climens matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of roast pork with prunes, quiche without eggs or special' tagliatelle carbonara.
Details and technical informations about Château Climens's Asphodele Blanc Sec.
Discover the grape variety: Reine des vignes
Obtained in Hungary in 1916 by Jean (Janos) Mathiasz by crossing the Beirut date tree with the Csaba pearl. This variety is nowadays very little multiplied, but it is registered in the Official Catalogue of table grape varieties list A1.
Informations about the Château Climens
The Château Climens is one of of the world's greatest estates. 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
