Château Mallié & FilsBlanc Sec
White wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Blanc Sec
Pairings that work perfectly with Blanc Sec
Original food and wine pairings with Blanc Sec
The Blanc Sec of Château Mallié & Fils matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of salmon cannelloni, salt and pepper shrimp or gaufress and light.
Details and technical informations about Château Mallié & Fils's Blanc Sec.
Discover the grape variety: Muscadelle
Aromatic, fruity whites with a tender palate, with intense aromas of muscat, white flowers, honey, candied citrus and floral notes (no genetic link to the muscat family). Minor component in the great botrytised dessert wines of Sauternes, Barsac, Cérons and Monbazillac, adding perfume and freshness. Also dry in Entre-Deux-Mers. Made as sumptuous fortified wines in Australia (Rutherglen Topaque). French variety from Bordeaux and the South-West.
Informations about the Château Mallié & Fils
The Château Mallié & Fils is one of of the world's greatest estates. It offers 12 wines for sale in the of Atlantique to come and discover on site or to buy online.
The wine region of Atlantique
Nouvelle-Aquitaine regional IGP covering the Bordeaux area outside AOC (Gironde, Charentes, Dordogne, northern Lot-et-Garonne). Vast palette for gourmet everyday wines. Supple fruity Merlot reds (plum, cherry, blackberry), firm Cabernet Sauvignon (blackcurrant, cedar), peppery Cabernet Franc, light Gamay. Lively Sauvignon whites (citrus, boxwood), round Chardonnay, tense Chenin, fresh Colombard.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
