Château de BirazelRomane
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 Romane from the Château de Birazel
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Romane of Château de Birazel in the region of Bordeaux is a powerful.
Food and wine pairings with Romane
Pairings that work perfectly with Romane
Original food and wine pairings with Romane
The Romane of Château de Birazel matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of north welsch, light tuna-tomato quiche (without cream) or quick brioche sausage.
Details and technical informations about Château de Birazel's Romane.
Discover the grape variety: Caino blanco
Natural intraspecific crossing probably between the albarino and the sousão - synonyms black amaral, caino bravo, ... -. It should not be confused with the fernao pires as they both have the same synonym alvarinhao. It can be found in the northwest of Spain and in Portugal, more precisely in the Vinhos Verdes region, ... in France it is totally unknown.
Last vintages of this wine
The best vintages of Romane from Château de Birazel are 2020, 0
Informations about the Château de Birazel
The Château de Birazel is one of of the world's greatest estates. It offers 2 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: Solera
A method of maturing practiced in Andalusia for certain sherries, which aims to continuously blend older and younger wines. It consists of stacking several layers of barrels; those located at ground level (solera) contain the oldest wines, the youngest being stored in the barrels on the upper level. The wine to be bottled is taken from the barrels on the lower level, which is replaced by younger wine from the upper level, and so on.
