Château Haut PougnanSanders Bordeaux Blanc
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Sanders Bordeaux Blanc from the Château Haut Pougnan
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sanders Bordeaux Blanc of Château Haut Pougnan in the region of Bordeaux is a powerful.
Food and wine pairings with Sanders Bordeaux Blanc
Pairings that work perfectly with Sanders Bordeaux Blanc
Original food and wine pairings with Sanders Bordeaux Blanc
The Sanders Bordeaux Blanc of Château Haut Pougnan matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of rabbit in white wine (casserole), goat cheese and bacon quiche or wiener schnitzel or viennese schnitzel.
Details and technical informations about Château Haut Pougnan's Sanders Bordeaux Blanc.
Discover the grape variety: Muscadelle
Aromatic, fruity whites with a tender palate, with intense aromas of muscat, white flowers, honey, candied citrus and floral notes (no genetic link to the muscat family). Minor component in the great botrytised dessert wines of Sauternes, Barsac, Cérons and Monbazillac, adding perfume and freshness. Also dry in Entre-Deux-Mers. Made as sumptuous fortified wines in Australia (Rutherglen Topaque). French variety from Bordeaux and the South-West.
Informations about the Château Haut Pougnan
The Château Haut Pougnan is one of of the world's great estates. It offers 22 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: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
