Chateau DeluxeGrand Blanc
White wine
This wine is a blend of 3 varietals which are the Chardonnay, the Pinot blanc and the Riesling.
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Grand Blanc of Chateau Deluxe in the region of Oregon often reveals types of flavors of earth, citrus fruit.
Food and wine pairings with Grand Blanc
Pairings that work perfectly with Grand Blanc
Original food and wine pairings with Grand Blanc
The Grand Blanc of Chateau Deluxe matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of pumpkin and bacon pie, red mullet, mackerel, tuna, salmon sushi or shrimp with cream and fettuccine.
Details and technical informations about Chateau Deluxe's Grand Blanc.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Grand Blanc from Chateau Deluxe are 2019, 0
Informations about the Chateau Deluxe
The Chateau Deluxe is one of of the world's greatest estates. It offers 6 wines for sale in the of Oregon to come and discover on site or to buy online.
The wine region of Oregon
American benchmark for fresh, elegant Pinot Noir. Fine, silky reds with signature notes of red cherry, raspberry, wild strawberry, undergrowth and spice, delicate tannins and taut freshness — the closest style to Burgundy outside France. Iconic Willamette Valley on volcanic (Jory) and marine soils. Also precise, mineral Chardonnay, ample Pinot Gris (pear, honey), taut Riesling.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
