Château Rousset CaillauLe Blanc de Terre Blanque Bordeaux Blanc Sec
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Le Blanc de Terre Blanque Bordeaux Blanc Sec
Pairings that work perfectly with Le Blanc de Terre Blanque Bordeaux Blanc Sec
Original food and wine pairings with Le Blanc de Terre Blanque Bordeaux Blanc Sec
The Le Blanc de Terre Blanque Bordeaux Blanc Sec of Château Rousset Caillau matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of new york hot dog, broccoli and blue cheese quiche without pastry or chicken with rice for cookeo robot.
Details and technical informations about Château Rousset Caillau's Le Blanc de Terre Blanque Bordeaux Blanc Sec.
Discover the grape variety: Baco noir
Colourful, lively reds with a deep purple robe, supple tannins and high acidity. Intense aromas of black cherry, blackberry, plum, coffee and characteristic smoky notes. Dense palate, tense finish. Nearly banned in France, it is the signature of northern Canadian reds (Ontario, Nova Scotia) and the north-eastern US (New York). French hybrid created in 1902 by François Baco in the Landes (Folle Blanche × Vitis riparia Grand Glabre).
Informations about the Château Rousset Caillau
The Château Rousset Caillau is one of of the world's great estates. It offers 22 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
