Château LéognanLe 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 Le Blanc from the Château Léognan
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Blanc of Château Léognan in the region of Bordeaux is a powerful.
Wine flavors and olphactive analysis
On the nose the Le Blanc of Château Léognan in the region of Bordeaux often reveals types of flavors of earth, microbio or tree fruit.
Food and wine pairings with Le Blanc
Pairings that work perfectly with Le Blanc
Original food and wine pairings with Le Blanc
The Le Blanc of Château Léognan matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of melt-in-the-mouth pork tenderloin casserole, tuna, pepper and tomato quiche or spinach and goat cheese quiche.
Details and technical informations about Château Léognan's Le Blanc.
Discover the grape variety: Calabre blanc
This is a very old grape variety, most certainly of Italian origin, not to be confused with other grape varieties with the name or synonym Calabria. Writings sometimes mention a white calabre resulting from an intraspecific crossing between bicane and muscat à petits grains blancs, although we are not sure that it is the same variety described here. You will note below that the leaf is very similar to that of the muscat à petits grains, to be continued. It can still be found in Italy, Hungary, Romania, Czech Republic, Germany, Ukraine, ... in France it is almost unknown.
Last vintages of this wine
The best vintages of Le Blanc from Château Léognan are 2017, 2016
Informations about the Château Léognan
The Château Léognan is one of of the world's greatest estates. It offers 7 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
