Winery F.ThienpontBordeaux Blanc
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Bordeaux Blanc from the Winery F.Thienpont
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bordeaux Blanc of Winery F.Thienpont in the region of Bordeaux is a powerful with a nice freshness.
Food and wine pairings with Bordeaux Blanc
Pairings that work perfectly with Bordeaux Blanc
Original food and wine pairings with Bordeaux Blanc
The Bordeaux Blanc of Winery F.Thienpont matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of stuffed squid in the sétoise sauce, magic cake cheese quiche or chicken el diablo.
Details and technical informations about Winery F.Thienpont's Bordeaux Blanc.
Discover the grape variety: Danuta
A cross obtained in 1964 between the Beirut date palm and the 75 Pirovano or sultana moscata. In 1990, Danuta was registered in the Official Catalogue of table grape varieties, list A1.
Last vintages of this wine
The best vintages of Bordeaux Blanc from Winery F.Thienpont are 2015, 2014, 2016, 2013
Informations about the Winery F.Thienpont
The Winery F.Thienpont is one of of the world's greatest estates. It offers 21 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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
