Winery HaakMadeira Blanc du Bois
Sweet wine
This wine generally goes well with spicy food and sweet desserts.
The Madeira Blanc du Bois of the Winery Haak is in the top 60 of wines of Texas.
Wine flavors and olphactive analysis
On the nose the Madeira Blanc du Bois of Winery Haak in the region of Texas often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Madeira Blanc du Bois
Pairings that work perfectly with Madeira Blanc du Bois
Original food and wine pairings with Madeira Blanc du Bois
The Madeira Blanc du Bois of Winery Haak matches generally quite well with dishes of spicy food or sweet desserts such as recipes of chinese noodles with shrimp or king's cake with frangipane.
Details and technical informations about Winery Haak's Madeira Blanc du Bois.
Discover the grape variety: Favorita
Lively, aromatic dry whites with a pale golden robe, an elegant palate and preserved acidity, with signature aromas of citrus (lemon, grapefruit), white flowers (acacia), white-fleshed fruits (apple, pear) and saline notes. Refreshing profile, best drunk young. Grown in the Roero and Langhe, a Piedmontese alternative to Ligurian Vermentino. Genetically identical to Vermentino, an autochthonous white variety from Piedmont.
Last vintages of this wine
The best vintages of Madeira Blanc du Bois from Winery Haak are 2013, 2014, 2012, 2011 and 0.
Informations about the Winery Haak
The Winery Haak is one of of the world's greatest estates. It offers 33 wines for sale in the of Texas to come and discover on site or to buy online.
The wine region of Texas
5th US producer with a Mediterranean style suited to the heat. Signature Tempranillo as red: fleshy and fruity with notes of ripe cherry, plum and sweet spices, round tannins. Also dense Tannat, spicy Mourvèdre, juicy Sangiovese, peppery Syrah. Suited aromatic whites: full Viognier (apricot, flowers), saline Vermentino, lively Albariño.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
