Château FerreyresLes Prémices 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 Les Prémices Bordeaux Blanc from the Château Ferreyres
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Prémices Bordeaux Blanc of Château Ferreyres in the region of Bordeaux is a powerful.
Food and wine pairings with Les Prémices Bordeaux Blanc
Pairings that work perfectly with Les Prémices Bordeaux Blanc
Original food and wine pairings with Les Prémices Bordeaux Blanc
The Les Prémices Bordeaux Blanc of Château Ferreyres matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of beef bourguignon with cookéo, quiche with bacon and gruyère cheese or homemade lasagna from a to z.
Details and technical informations about Château Ferreyres's Les Prémices Bordeaux Blanc.
Discover the grape variety: Ora
A variety resulting from a cross between (Cinsaut x Csaba pearl) by the cardinal. In 1989, it was registered in the Official Catalogue of Varieties list A1.
Last vintages of this wine
The best vintages of Les Prémices Bordeaux Blanc from Château Ferreyres are 2015, 0
Informations about the Château Ferreyres
The Château Ferreyres is one of of the world's greatest estates. It offers 11 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: Smell
A generic term for both unpleasant and pleasant odours known as perfumes. In the world of tasting, the term aroma is more commonly used.
