Château FoncroseBordeaux Blanc
In the mouth this white wine is a powerful.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Bordeaux Blanc from the Château Foncrose
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bordeaux Blanc of Château Foncrose in the region of Bordeaux is a powerful.
Food and wine pairings with Bordeaux Blanc
Pairings that work perfectly with Bordeaux Blanc
Original food and wine pairings with Bordeaux Blanc
The Bordeaux Blanc of Château Foncrose matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of roast pork with milk, quiche with leeks and fresh salmon from flo or baked chicken.
Details and technical informations about Château Foncrose's Bordeaux Blanc.
Discover the grape variety: Muscardin
Muscardin noir is a grape variety that originated in France (Vaucluse). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by bunches of medium size, and grapes of medium caliber. The Muscardin noir can be found in several vineyards: South-West, Cognac, Bordeaux, Rhône valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.
Informations about the Château Foncrose
The Château Foncrose 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.
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The word of the wine: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.