Château Val BeylieDemoiselle Bordeaux Blanc
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 Demoiselle Bordeaux Blanc from the Château Val Beylie
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Demoiselle Bordeaux Blanc of Château Val Beylie in the region of Bordeaux is a powerful.
Food and wine pairings with Demoiselle Bordeaux Blanc
Pairings that work perfectly with Demoiselle Bordeaux Blanc
Original food and wine pairings with Demoiselle Bordeaux Blanc
The Demoiselle Bordeaux Blanc of Château Val Beylie matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of zucchini lasagna, quiche with bacon and gruyère cheese or violet omelette.
Details and technical informations about Château Val Beylie's Demoiselle Bordeaux Blanc.
Discover the grape variety: Muresconu
Muresconu noir is a grape variety that originated in France (Corsica). 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. Muresconu noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Demoiselle Bordeaux Blanc from Château Val Beylie are 2015, 2012, 2013, 2016
Informations about the Château Val Beylie
The Château Val Beylie is one of of the world's greatest estates. It offers 10 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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
