Château La Clotte-CazalisBordeaux 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 Sec from the Château La Clotte-Cazalis
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bordeaux Sec of Château La Clotte-Cazalis in the region of Bordeaux is a powerful.
Food and wine pairings with Bordeaux Sec
Pairings that work perfectly with Bordeaux Sec
Original food and wine pairings with Bordeaux Sec
The Bordeaux Sec of Château La Clotte-Cazalis matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of ham croquette with purée, goat cheese and bacon quiche or potjevleesch.
Details and technical informations about Château La Clotte-Cazalis's Bordeaux Sec.
Discover the grape variety: Roublot
Roublot blanc is a grape variety that originated in France (Yonne). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and small to medium sized grapes. Roublot blanc can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Bordeaux Sec from Château La Clotte-Cazalis are 2016
Informations about the Château La Clotte-Cazalis
The Château La Clotte-Cazalis is one of of the world's greatest estates. It offers 3 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
