Les Caves de LandirasVeuve de Valac Blanc de Blancs Brut
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Veuve de Valac Blanc de Blancs Brut
Pairings that work perfectly with Veuve de Valac Blanc de Blancs Brut
Original food and wine pairings with Veuve de Valac Blanc de Blancs Brut
The Veuve de Valac Blanc de Blancs Brut of Les Caves de Landiras matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of rabbit stew the old fashioned way, sea bream or quiche with bacon and gruyère cheese.
Details and technical informations about Les Caves de Landiras's Veuve de Valac Blanc de Blancs Brut.
Discover the grape variety: Chardonnay
The white Chardonnay 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 bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Les Caves de Landiras
The Les Caves de Landiras is one of of the world's great estates. It offers 19 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: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
