Château le Pavillon de BoyreinL'Enclos de Pierre Graves
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with L'Enclos de Pierre Graves
Pairings that work perfectly with L'Enclos de Pierre Graves
Original food and wine pairings with L'Enclos de Pierre Graves
The L'Enclos de Pierre Graves of Château le Pavillon de Boyrein matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of truffade (auvergne - cantal - 15), quiche with leeks and fresh salmon from flo or cannelloni of meat.
Details and technical informations about Château le Pavillon de Boyrein's L'Enclos de Pierre Graves.
Discover the grape variety: Bobal
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Informations about the Château le Pavillon de Boyrein
The Château le Pavillon de Boyrein is one of of the world's greatest estates. It offers 7 wines for sale in the of Graves to come and discover on site or to buy online.
The wine region of Graves
Graves is a wine region on the left bank of the Bordeaux region of France, characterized by the gravel soils that give it its name. Unique among the sub-regions of Bordeaux, Graves is equally respected for its red and white wines. The AOC Graves, which covers both red and white wines, is the catch-all appellation of the district. A typical Graves red is based on the classic Bordeaux grapes, Cabernet Sauvignon and Merlot, with Cabernet Franc, Malbec and Petit Verdot sometimes in a supporting role.
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: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
