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 quebec style barbecued salmon, shrimp marinade or birthday cake.
Details and technical informations about Winery Groupe Castel's Chateau de France Blanc Moelleux.
Discover the grape variety: Piquepoul
Piquepoul noir is a grape variety that originated in France (Languedoc). 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 medium-sized bunches and medium-sized grapes. Piquepoul noir can be found in several vineyards: South-West, Cognac, Bordeaux, Rhône valley, Languedoc & Roussillon, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
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
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: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
