Château FontanaBordeaux 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 Bordeaux Blanc from the Château Fontana
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bordeaux Blanc of Château Fontana 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 Fontana matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of grandma's chicken casserole, quiche with bacon and gruyère cheese or quiche with bacon and gruyère cheese.
Details and technical informations about Château Fontana's Bordeaux Blanc.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Informations about the Château Fontana
The Château Fontana is one of of the world's greatest estates. It offers 20 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: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
