Château Haut BlanvilleBastide des Charmes Les Charmes
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Bastide des Charmes Les Charmes
Pairings that work perfectly with Bastide des Charmes Les Charmes
Original food and wine pairings with Bastide des Charmes Les Charmes
The Bastide des Charmes Les Charmes of Château Haut Blanville matches generally quite well with dishes such as recipes .
Details and technical informations about Château Haut Blanville's Bastide des Charmes Les Charmes.
Discover the grape variety: Chasan
Chasan blanc 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 large bunches of grapes of medium size. Chasan blanc can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Loire Valley, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, Armagnac.
Informations about the Château Haut Blanville
The Château Haut Blanville is one of of the world's great estates. It offers 60 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
