Winery Les Celliers de Haute CroixValentin Gayan Bordeaux Blanc
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Valentin Gayan Bordeaux Blanc
Pairings that work perfectly with Valentin Gayan Bordeaux Blanc
Original food and wine pairings with Valentin Gayan Bordeaux Blanc
The Valentin Gayan Bordeaux Blanc of Winery Les Celliers de Haute Croix matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of nanie's diced ham quiche, quiche with bacon and gruyère cheese or eggs in meurette.
Details and technical informations about Winery Les Celliers de Haute Croix's Valentin Gayan Bordeaux Blanc.
Discover the grape variety: Muscadelle
Muscadelle white is a grape variety that originated in France (Bergerac). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by bunches of medium size, and grapes of medium caliber. Muscadelle white can be found in several vineyards: South-West, Cognac, Bordeaux, Armagnac, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.
Informations about the Winery Les Celliers de Haute Croix
The Winery Les Celliers de Haute Croix is one of wineries to follow in Bordeaux.. It offers 270 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: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
