Château JeanguillonLes Vignes de la Garéne Bordeaux
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 Les Vignes de la Garéne Bordeaux from the Château Jeanguillon
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Vignes de la Garéne Bordeaux of Château Jeanguillon in the region of Bordeaux is a powerful.
Food and wine pairings with Les Vignes de la Garéne Bordeaux
Pairings that work perfectly with Les Vignes de la Garéne Bordeaux
Original food and wine pairings with Les Vignes de la Garéne Bordeaux
The Les Vignes de la Garéne Bordeaux of Château Jeanguillon matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of rougail sausage, quiche with bacon and gruyère cheese or spicy crispy chicken.
Details and technical informations about Château Jeanguillon's Les Vignes de la Garéne Bordeaux.
Discover the grape variety: Fuëlla nera
Fuella nera noir is a grape variety that originated in France (Provence). It produces a variety of grape especially used for the elaboration of wine. It is rare to find this grape to eat on our tables. The Fuella nera noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Les Vignes de la Garéne Bordeaux from Château Jeanguillon are 2016
Informations about the Château Jeanguillon
The Château Jeanguillon is one of of the world's greatest estates. It offers 5 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
