Château PelleboucLe 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
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
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 stuffed artichoke, spinach and goat cheese quiche or chicken chop suey.
Details and technical informations about Château Pellebouc's Le Roc du Château Pellebouc Blanc.
Discover the grape variety: Impératriz
Intraspecific variety obtained in Argentina by Angelo Gargiulo by crossing the emperor with the sultana. Almost unknown in France.
Informations about the Château Pellebouc
The Château Pellebouc is one of of the world's greatest estates. It offers 5 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: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
