Château Guillaume Blanc1er 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 1er Bordeaux Blanc from the Château Guillaume Blanc
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 1er Bordeaux Blanc of Château Guillaume Blanc in the region of Bordeaux is a powerful.
Food and wine pairings with 1er Bordeaux Blanc
Pairings that work perfectly with 1er Bordeaux Blanc
Original food and wine pairings with 1er Bordeaux Blanc
The 1er Bordeaux Blanc of Château Guillaume Blanc matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of ham and cheese macaroni gratin, quiche without pastry or traditional buckwheat pancake dough.
Details and technical informations about Château Guillaume Blanc's 1er Bordeaux Blanc.
Discover the grape variety: Jaen
Supple, fruity reds with a clear to intense ruby robe, smooth tannins and a charming palate, with signature aromas of red fruits (cherry, raspberry, strawberry), soft spices, flowers and herbal notes. Airy profile for early drinking or short ageing. Essential component of Dão DOC reds, blended with Touriga Nacional and Tinta Roriz. Genetically identical to Spanish Mencía, indigenous Portuguese black variety from Dão.
Informations about the Château Guillaume Blanc
The Château Guillaume Blanc 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
World-renowned age-worthy reds, led by round Merlot (plum, black fruit) or firm Cabernet Sauvignon (blackcurrant, cedar, graphite), blended with Cabernet Franc and Petit Verdot for tannic structure. Structured Médoc and Graves, velvety Saint-Émilion and Pomerol. Also crisp dry whites (Sauvignon/Sémillon) and opulent sweet Sauternes with honey and candied fruit. A 110,000 ha Gironde vineyard, 65 appellations, cradle of the 1855 classified growths.
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
