Château Haut BlanvilleL' Enchanteur
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.
Taste structure of the L' Enchanteur from the Château Haut Blanville
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the L' Enchanteur of Château Haut Blanville in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with L' Enchanteur
Pairings that work perfectly with L' Enchanteur
Original food and wine pairings with L' Enchanteur
The L' Enchanteur of Château Haut Blanville matches generally quite well with dishes of beef, pasta or veal such as recipes of savoyard matafans, pasta with boursin or potjevlesch (northern france).
Details and technical informations about Château Haut Blanville's L' Enchanteur.
Discover the grape variety: Pinot Auxerrois
Rich and aromatic whites with a pale golden robe, round palate with moderate acidity, signature aromas of exotic fruits (pineapple), yellow fruits (peach, apricot), white flowers (acacia) and honeyed notes. Also a base for Crémant d'Alsace AOC. Component of Alsace AOC whites (sometimes labelled Pinot Blanc or Edelzwicker), Côtes-de-Toul AOC and Moselle whites. Alsatian and Lorraine synonym for Auxerrois, descended from Pinot Noir x Gouais Blanc.
Informations about the Château Haut Blanville
The Château Haut Blanville is one of of the world's great estates. It offers 80 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
