Château FreyneauL'Esprit de Freyneau 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 L'Esprit de Freyneau Blanc from the Château Freyneau
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the L'Esprit de Freyneau Blanc of Château Freyneau in the region of Bordeaux is a powerful.
Food and wine pairings with L'Esprit de Freyneau Blanc
Pairings that work perfectly with L'Esprit de Freyneau Blanc
Original food and wine pairings with L'Esprit de Freyneau Blanc
The L'Esprit de Freyneau Blanc of Château Freyneau matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of home-made white pudding, mushroom, bacon and gruyere quiche or leek pie.
Details and technical informations about Château Freyneau's L'Esprit de Freyneau Blanc.
Discover the grape variety: Malvoisie de l' Istrie
This grape variety is endemic to the Istrian peninsula, which is partly located in Italy, Slovenia and Croatia, where it is the leading white grape variety. In France, it is almost unknown. It is related to malvasia bianca longa, also known as malvasia del Chianti.
Informations about the Château Freyneau
The Château Freyneau is one of of the world's greatest estates. It offers 9 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: Liquid
Sweet wine containing more than 50 grams of residual sugar per liter. Sweet wines are made from grapes often affected by botrytis cinerea and concentrated either by passerillage (drying of the grapes on the vine stock), or after the harvest (straw wines), or by the cold (ice wines).
