Château ReynonClos de Reynon Bordeaux Blanc
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, vegetarian or poultry.
The Clos de Reynon Bordeaux Blanc of the Château Reynon is in the top 30 of wines of Bordeaux.
Taste structure of the Clos de Reynon Bordeaux Blanc from the Château Reynon
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Clos de Reynon Bordeaux Blanc of Château Reynon in the region of Bordeaux is a powerful.
Food and wine pairings with Clos de Reynon Bordeaux Blanc
Pairings that work perfectly with Clos de Reynon Bordeaux Blanc
Original food and wine pairings with Clos de Reynon Bordeaux Blanc
The Clos de Reynon Bordeaux Blanc of Château Reynon matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of endives with ham (improved), zucchini quiche or fish and chips (english batter).
Details and technical informations about Château Reynon's Clos de Reynon Bordeaux Blanc.
Discover the grape variety: Muscat bleu
An interspecific cross between 15-6 Garnier (villard noir or 18315 Seyve-Villard x Müller-Thurgau) and perle noire or 20347 Seyve-Villard (panse de Provence x 12358 Seyve-Villard), obtained in Switzerland in the 1930s by a nurseryman named Garnier. Muscat Bleu can be found in Germany, Switzerland, Belgium, etc. In France, it is practically unknown. It is listed in the Official Catalogue of Vine Varieties, list A2.
Last vintages of this wine
The best vintages of Clos de Reynon Bordeaux Blanc from Château Reynon are 2011
Informations about the Château Reynon
The Château Reynon is one of of the world's greatest estates. It offers 7 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: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
