Château Pellebouc Le Roc du Château Pellebouc Blanc
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 Le Roc du Château Pellebouc Blanc from the Château Pellebouc
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Light
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Bold
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Dry
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Sweet
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Soft
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Acidic
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In the mouth the Le Roc du Château Pellebouc Blanc of Château Pellebouc in the region of Bordeaux is a powerful.
Food and wine pairings with Le Roc du Château Pellebouc Blanc
Pairings that work perfectly with Le Roc du Château Pellebouc Blanc
Original food and wine pairings with Le Roc du Château Pellebouc Blanc
The Le Roc du Château Pellebouc Blanc of Château Pellebouc matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of country-style snow peas, cream and tuna quiche or cajun jumbalaya rice.
Details and technical informations about Château Pellebouc's Le Roc du Château Pellebouc Blanc.
Discover the grape variety: Cinsaut
Cinsaut noir is a grape variety that originated in France (Provence). 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 large bunches and large grapes. Cinsaut noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Informations about the Château Pellebouc
The Château Pellebouc is one of of the world's greatest estates. It offers 4 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.
News related to this wine
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The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
