Château CoursouLa Croix Simon Bordeaux Blanc
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 La Croix Simon Bordeaux Blanc from the Château Coursou
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Croix Simon Bordeaux Blanc of Château Coursou in the region of Bordeaux is a powerful.
Food and wine pairings with La Croix Simon Bordeaux Blanc
Pairings that work perfectly with La Croix Simon Bordeaux Blanc
Original food and wine pairings with La Croix Simon Bordeaux Blanc
The La Croix Simon Bordeaux Blanc of Château Coursou matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of the real vegetables stuffed in the provençal way, leek, goat cheese and bacon quiche or quiche with bacon and gruyère cheese.
Details and technical informations about Château Coursou's La Croix Simon Bordeaux Blanc.
Discover the grape variety: Gros vert
Gros vert blanc is a grape variety that originated in France (Provence). It produces a variety of grape used to make wine. However, it can also be found eating on our tables! The Gros vert blanc can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Rhône valley, Provence & Corsica.
Informations about the Château Coursou
The Château Coursou is one of of the world's greatest estates. It offers 9 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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
