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 penne à la toscane, magic cake cheese quiche or pancake batter.
Details and technical informations about Château Rousset Caillau's Le Blanc de Terre Blanque Bordeaux Blanc Sec.
Discover the grape variety: Muscat Valvin
Interspecific crossing between the muscat du moulin or 299-35 Couderc (Pédro Ximénès x 603 Couderc (carignan noir x vitis rupestris) and the muscat ottonel obtained in 1962 by Bruce Reisch and Thomas Henick-Kling at the Experimental Station of the Cornell University - Geneva - New York (United States) Apart from this country, it is almost unknown in other wine-producing countries.
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
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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
