Winery La GuyennoiseChavalier Lex Lions Royaux Rouge
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Chavalier Lex Lions Royaux Rouge
Pairings that work perfectly with Chavalier Lex Lions Royaux Rouge
Original food and wine pairings with Chavalier Lex Lions Royaux Rouge
The Chavalier Lex Lions Royaux Rouge of Winery La Guyennoise matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef goulash, stuffed quails or vermicelli sautéed with peking duck.
Details and technical informations about Winery La Guyennoise's Chavalier Lex Lions Royaux Rouge.
Discover the grape variety: Chenin
Chenin Blanc is a grape variety that originated in France (Loire Valley). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by bunches of medium size, and grapes of medium caliber. Chenin Blanc can be found in many vineyards: Loire Valley, South West, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Burgundy, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Informations about the Winery La Guyennoise
The Winery La Guyennoise is one of wineries to follow in Bordeaux.. It offers 675 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: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
