Château FombraugeLe Sublime Bordeaux Blanc
In the mouth this white wine is a powerful.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Le Sublime Bordeaux Blanc from the Château Fombrauge
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Sublime Bordeaux Blanc of Château Fombrauge in the region of Bordeaux is a powerful.
Food and wine pairings with Le Sublime Bordeaux Blanc
Pairings that work perfectly with Le Sublime Bordeaux Blanc
Original food and wine pairings with Le Sublime Bordeaux Blanc
The Le Sublime Bordeaux Blanc of Château Fombrauge matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of zucchini lasagna, quiche with leeks and fresh salmon from flo or chicken colombo (west indies).
Details and technical informations about Château Fombrauge's Le Sublime Bordeaux Blanc.
Discover the grape variety: Arinto du Dâo
A very old variety known in Portugal and northwestern Spain (Galicia), but practically unknown elsewhere. In Greece, a variety bears the same name, so it could be the same variety. In Spain, however, we must discard the loureiro, whose synonym is arinto.
Last vintages of this wine
The best vintages of Le Sublime Bordeaux Blanc from Château Fombrauge are 2005, 2011, 2010, 2008 and 2006.
Informations about the Château Fombrauge
The Château Fombrauge is one of of the world's greatest estates. It offers 19 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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.