Winery Dubois & FilsChâteau des Bertrands Premières Côtes de Blaye Blanc Sec
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 Château des Bertrands Premières Côtes de Blaye Blanc Sec from the Winery Dubois & Fils
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Château des Bertrands Premières Côtes de Blaye Blanc Sec of Winery Dubois & Fils in the region of Bordeaux is a powerful.
Food and wine pairings with Château des Bertrands Premières Côtes de Blaye Blanc Sec
Pairings that work perfectly with Château des Bertrands Premières Côtes de Blaye Blanc Sec
Original food and wine pairings with Château des Bertrands Premières Côtes de Blaye Blanc Sec
The Château des Bertrands Premières Côtes de Blaye Blanc Sec of Winery Dubois & Fils matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of turkey roulades, flavoured sauce, nanie's diced ham quiche or broccoli gratin.
Details and technical informations about Winery Dubois & Fils's Château des Bertrands Premières Côtes de Blaye Blanc Sec.
Discover the grape variety: Schuyler
Fruity reds with a characteristic foxy flavour, a sustained ruby robe, supple tannins and a light palate with moderate acidity, featuring aromas of red fruits (cherry, raspberry) and typical Labrusca notes (wild strawberry). Early-ripening and cold-hardy. Grown in the north-eastern United States (New York) and Canada (Ontario) for simple wines and fresh consumption. American black hybrid variety obtained in 1947 by Cornell University.
Informations about the Winery Dubois & Fils
The Winery Dubois & Fils is one of of the world's greatest estates. It offers 10 wines for sale in the of Premières Côtes de Blaye to come and discover on site or to buy online.
The wine region of Premières Côtes de Blaye
Bordeaux right bank facing the Médoc (Gironde estuary): signature Merlot as the royal red (~70%) — fleshy and fruity with notes of cherry, ripe plum, blackberry, red fruits and a hint of sweet spice, round tannins and velvety indulgence, signature accessibility. Cabernet Sauvignon and Cabernet Franc add structure. Sauvignon, Sémillon and Muscadelle in fresh dry whites. AOC (1938, merged into Blaye Côtes de Bordeaux in 2008), clay-limestone hillsides.
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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
