Winery Louis VialardLe Fier Clocher Graves
White wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Le Fier Clocher Graves
Pairings that work perfectly with Le Fier Clocher Graves
Original food and wine pairings with Le Fier Clocher Graves
The Le Fier Clocher Graves of Winery Louis Vialard matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of delicious marinated pork chops, summer tuna quiche or veal head with vinaigrette.
Details and technical informations about Winery Louis Vialard's Le Fier Clocher Graves.
Discover the grape variety: Manseng
Manseng noir is a grape variety that originated in France (South West). 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 to large size, and grapes of small to medium size. Manseng noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Languedoc & Roussillon.
Informations about the Winery Louis Vialard
The Winery Louis Vialard is one of of the world's great estates. It offers 25 wines for sale in the of Graves to come and discover on site or to buy online.
The wine region of Graves
Graves is a wine region on the left bank of the Bordeaux region of France, characterized by the gravel soils that give it its name. Unique among the sub-regions of Bordeaux, Graves is equally respected for its red and white wines. The AOC Graves, which covers both red and white wines, is the catch-all appellation of the district. A typical Graves red is based on the classic Bordeaux grapes, Cabernet Sauvignon and Merlot, with Cabernet Franc, Malbec and Petit Verdot sometimes in a supporting role.
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.
