Winery Groupe CastelChateau de France Blanc Moelleux
Sweet wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Chateau de France Blanc Moelleux
Pairings that work perfectly with Chateau de France Blanc Moelleux
Original food and wine pairings with Chateau de France Blanc Moelleux
The Chateau de France Blanc Moelleux of Winery Groupe Castel matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of parillade of fish and seafood, paella de marisco (seafood paella) or chocolate mug cake.
Details and technical informations about Winery Groupe Castel's Chateau de France Blanc Moelleux.
Discover the grape variety: Bombino nero
Light, fruity reds and vivid, thirst-quenching rosés with a clear ruby to salmon robe, supple tannins and an airy palate on red fruit (cherry, strawberry, raspberry) and floral notes. Star of the Castel del Monte Bombino Nero DOCG — the first Italian rosé to earn the designation — grown mainly in the province of Bari. Black variety from Puglia in southern Italy.
Informations about the Winery Groupe Castel
The Winery Groupe Castel is one of of the world's great estates. It offers 47 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
World-renowned age-worthy reds, led by round Merlot (plum, black fruit) or firm Cabernet Sauvignon (blackcurrant, cedar, graphite), blended with Cabernet Franc and Petit Verdot for tannic structure. Structured Médoc and Graves, velvety Saint-Émilion and Pomerol. Also crisp dry whites (Sauvignon/Sémillon) and opulent sweet Sauternes with honey and candied fruit. A 110,000 ha Gironde vineyard, 65 appellations, cradle of the 1855 classified growths.
The word of the wine: Fruity
A wine whose nose is first characterized by aromas reminiscent of the world of fruit. A wine to be drunk young is essentially fruity, but all wines offer this type of aroma in the first place, which can evolve over time, from the scent of fresh fruit to cooked, stewed, candied or brandied fruit.
