Château La BorneBordeaux Blanc Demi-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 Demi-Sec from the Château La Borne
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bordeaux Blanc Demi-Sec of Château La Borne in the region of Bordeaux is a powerful.
Food and wine pairings with Bordeaux Blanc Demi-Sec
Pairings that work perfectly with Bordeaux Blanc Demi-Sec
Original food and wine pairings with Bordeaux Blanc Demi-Sec
The Bordeaux Blanc Demi-Sec of Château La Borne matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of guinea fowl with cabbage, quiche with leeks and fresh salmon from flo or chicken fajitas.
Details and technical informations about Château La Borne's Bordeaux Blanc Demi-Sec.
Discover the grape variety: Superior seedless
This variety was obtained in 1972 in the United States by Superior Farming Co. by crossing the cardinal with an unnamed apyrene variety. Superior seedless is present in Italy (Puglia), Spain, Morocco, Argentina and the United States (California, etc.).
Last vintages of this wine
The best vintages of Bordeaux Blanc Demi-Sec from Château La Borne are 2017, 2016, 2015, 2018
Informations about the Château La Borne
The Château La Borne is one of of the world's greatest estates. It offers 6 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: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
