Château Lavergne-DulongL Bordeaux Sauvignon
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 L Bordeaux Sauvignon from the Château Lavergne-Dulong
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the L Bordeaux Sauvignon of Château Lavergne-Dulong in the region of Bordeaux is a powerful.
Food and wine pairings with L Bordeaux Sauvignon
Pairings that work perfectly with L Bordeaux Sauvignon
Original food and wine pairings with L Bordeaux Sauvignon
The L Bordeaux Sauvignon of Château Lavergne-Dulong matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of sausages with kale, ham and comté quiche or express chicken skewers with spices.
Details and technical informations about Château Lavergne-Dulong's L Bordeaux Sauvignon.
Discover the grape variety: Xinomavro
A very old grape variety grown in Greece and very well known in Central Macedonia. It is most certainly a descendant of white gouais and should not be confused with mavrud or mavroudi. It should be noted that many grape varieties have the synonym mavro. Xinomavro is registered in the Official Catalogue of wine grape varieties, list A1.
Informations about the Château Lavergne-Dulong
The Château Lavergne-Dulong is one of of the world's greatest estates. It offers 4 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: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
