Winery A Lalande & CoMarquis de Lalande 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 Marquis de Lalande Bordeaux Blanc from the Winery A Lalande & Co
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Marquis de Lalande Bordeaux Blanc of Winery A Lalande & Co in the region of Bordeaux is a powerful.
Food and wine pairings with Marquis de Lalande Bordeaux Blanc
Pairings that work perfectly with Marquis de Lalande Bordeaux Blanc
Original food and wine pairings with Marquis de Lalande Bordeaux Blanc
The Marquis de Lalande Bordeaux Blanc of Winery A Lalande & Co matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of leek, goat cheese and bacon quiche, cream and tuna quiche or chicken pie.
Details and technical informations about Winery A Lalande & Co's Marquis de Lalande Bordeaux Blanc.
Discover the grape variety: Sauterne
Intraspecific crossing between Sémillon Blanc and Sauvignon Blanc carried out in 1892 by Numa Naugé. This variety has been multiplied very little and is now in the process of disappearing.
Informations about the Winery A Lalande & Co
The Winery A Lalande & Co is one of of the world's greatest 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
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: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
