Winery La Borde VieilleBV Muscat
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the BV Muscat from the Winery La Borde Vieille
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the BV Muscat of Winery La Borde Vieille in the region of Languedoc-Roussillon is a .
Food and wine pairings with BV Muscat
Pairings that work perfectly with BV Muscat
Original food and wine pairings with BV Muscat
The BV Muscat of Winery La Borde Vieille matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of tagliatelle with spinach cream, cream and tuna quiche or buns.
Details and technical informations about Winery La Borde Vieille's BV Muscat.
Discover the grape variety: Baco blanc
Interspecific crossing obtained in 1898 by François Baco (1865-1947) between the folle blanche and the noah, which it resembles somewhat. With the latter, Baco blanc is distinguished by a light beige felt under the leaf, whereas it is white for the noah. It is registered in the Official Catalogue of wine grape varieties list A1.
Last vintages of this wine
The best vintages of BV Muscat from Winery La Borde Vieille are 2007
Informations about the Winery La Borde Vieille
The Winery La Borde Vieille is one of of the world's greatest estates. It offers 9 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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
