Winery DelorHéritage 1864 Bordeuax 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 Héritage 1864 Bordeuax Blanc from the Winery Delor
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Héritage 1864 Bordeuax Blanc of Winery Delor in the region of Bordeaux is a powerful.
Food and wine pairings with Héritage 1864 Bordeuax Blanc
Pairings that work perfectly with Héritage 1864 Bordeuax Blanc
Original food and wine pairings with Héritage 1864 Bordeuax Blanc
The Héritage 1864 Bordeuax Blanc of Winery Delor matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of the real vegetables stuffed in the provençal way, tuna, pepper and tomato quiche or pumpkin and bacon pie.
Details and technical informations about Winery Delor's Héritage 1864 Bordeuax Blanc.
Discover the grape variety: Muscadelle
Aromatic, fruity whites with a tender palate, with intense aromas of muscat, white flowers, honey, candied citrus and floral notes (no genetic link to the muscat family). Minor component in the great botrytised dessert wines of Sauternes, Barsac, Cérons and Monbazillac, adding perfume and freshness. Also dry in Entre-Deux-Mers. Made as sumptuous fortified wines in Australia (Rutherglen Topaque). French variety from Bordeaux and the South-West.
Informations about the Winery Delor
The Winery Delor is one of of the world's great estates. It offers 41 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
World-renowned age-worthy reds, led by round Merlot (plum, black fruit) or firm Cabernet Sauvignon (blackcurrant, cedar, graphite), blended with Cabernet Franc and Petit Verdot for tannic structure. Structured Médoc and Graves, velvety Saint-Émilion and Pomerol. Also crisp dry whites (Sauvignon/Sémillon) and opulent sweet Sauternes with honey and candied fruit. A 110,000 ha Gironde vineyard, 65 appellations, cradle of the 1855 classified growths.
The word of the wine: Dismantling
After devatting, the pomace is removed from the tank. If this operation is carried out manually, it is important to ventilate the vat well to avoid the risk of accidents due to the presence of carbon dioxide.
