Château l'AvocatCérons
Sweet wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Cérons
Pairings that work perfectly with Cérons
Original food and wine pairings with Cérons
The Cérons of Château l'Avocat matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of grilled bass with pastis and fennel, quenelles in nantua sauce or chocolate mousse.
Details and technical informations about Château l'Avocat's Cérons.
Discover the grape variety: Muscat cendré
Fine aromatic whites with a pale golden robe, a supple palate with preserved acidity, and signature muscat aromas of rose, fresh grape, white flowers and exotic fruits. Delicate profile. Almost extinct, preserved in INRAE varietal collections for its heritage value, part of the ancient Muscat family studied for its genetic and French ampelographic interest. Rare French white grape, a variation of Muscat with a paler skin.
Informations about the Château l'Avocat
The Château l'Avocat is one of of the world's greatest estates. It offers 8 wines for sale in the of Cérons to come and discover on site or to buy online.
The wine region of Cérons
Bordeaux AOC in the Graves (Cérons, Illats, Podensac, left bank of the Garonne, gravelly terraces, Ciron river favouring nocturnal mists and botrytis): Sémillon is the signature sweet white grape (~75%), complemented by Sauvignon (~20%) and Muscadelle (~5%) — fine and elegant profile with ripe fruit (apricot, peach), honey and flowers (acacia), rich and powerful mouthfeel with lively acidity. Lighter than Sauternes, harvested in successive tries.
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: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
