Château le BosBordeaux White
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 White from the Château le Bos
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bordeaux White of Château le Bos in the region of Bordeaux is a powerful.
Food and wine pairings with Bordeaux White
Pairings that work perfectly with Bordeaux White
Original food and wine pairings with Bordeaux White
The Bordeaux White of Château le Bos matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of ham croquette with purée, quiche without pastry, courgette and blue cheese or coconut chicken.
Details and technical informations about Château le Bos's Bordeaux White.
Discover the grape variety: Baco
Baco blanc is a grape variety that originated in France (Landes). It is a variety resulting from a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. It should be noted that this grape variety can also be used for the elaboration of eaux de vie. This variety of vine is characterized by bunches of medium to large size, and grapes of medium to large size. Baco blanc is found in the vineyards of Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Bordeaux White from Château le Bos are 2016
Informations about the Château le Bos
The Château le Bos 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: 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.
