
Winery Jean ArchambaudCuvée Royale Grande Réserve Blanc de Blancs
This wine generally goes well with poultry, beef or veal.
The Cuvée Royale Grande Réserve Blanc de Blancs of the Winery Jean Archambaud is in the top 30 of wines of Bordeaux.
Food and wine pairings with Cuvée Royale Grande Réserve Blanc de Blancs
Pairings that work perfectly with Cuvée Royale Grande Réserve Blanc de Blancs
Original food and wine pairings with Cuvée Royale Grande Réserve Blanc de Blancs
The Cuvée Royale Grande Réserve Blanc de Blancs of Winery Jean Archambaud matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef with dark beer, cutlets with portuguese sauce or wild boar stew.
Details and technical informations about Winery Jean Archambaud's Cuvée Royale Grande Réserve Blanc de Blancs.
Discover the grape variety: Melon
Melon blanc is a grape variety that originated in France (Burgundy). 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 small to medium sized bunches and small grapes. The white melon can be found in several vineyards: South-West, Cognac, Bordeaux, Loire Valley, Burgundy, Beaujolais, Provence & Corsica, Rhone Valley, Savoie & Bugey, Languedoc & Roussillon.
Informations about the Winery Jean Archambaud
The Winery Jean Archambaud is one of of the world's greatest estates. It offers 1 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: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.









