Château Haut MeyreauBordeaux Blanc Sec
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 Sec from the Château Haut Meyreau
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bordeaux Blanc Sec of Château Haut Meyreau in the region of Bordeaux is a powerful.
Food and wine pairings with Bordeaux Blanc Sec
Pairings that work perfectly with Bordeaux Blanc Sec
Original food and wine pairings with Bordeaux Blanc Sec
The Bordeaux Blanc Sec of Château Haut Meyreau matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of summer orecchiette, nanie's diced ham quiche or special' tagliatelle carbonara.
Details and technical informations about Château Haut Meyreau's Bordeaux Blanc Sec.
Discover the grape variety: Grand Noir de la Calmette
Very deeply coloured reds with a profound purple robe, moderate tannins and an ample palate, with simple aromas of black fruits (blackberry, blackcurrant) and inky notes. A teinturier profile with red flesh. Formerly planted massively in the Midi to reinforce blend colour, now marginal, still grown in the Languedoc, Spain and South America. A French teinturier black grape bred in 1855 by Henri Bouschet (aramon × petit bouschet).
Last vintages of this wine
The best vintages of Bordeaux Blanc Sec from Château Haut Meyreau are 2016, 2015, 2018
Informations about the Château Haut Meyreau
The Château Haut Meyreau is one of of the world's greatest estates. It offers 34 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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
