Château LéognanRenaissance Blanc
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Renaissance Blanc from the Château Léognan
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Renaissance Blanc of Château Léognan in the region of Bordeaux is a .
Food and wine pairings with Renaissance Blanc
Pairings that work perfectly with Renaissance Blanc
Original food and wine pairings with Renaissance Blanc
The Renaissance Blanc of Château Léognan matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of quiche without pastry, quiche with leeks and fresh salmon from flo or cannelloni of meat.
Details and technical informations about Château Léognan's Renaissance Blanc.
Discover the grape variety: Gamay à jus blanc
Typical Burgundian grape variety. According to published genetic analyses, it is the result of a natural cross between Pinot and Gouais, which are the same parents of Melon. Gamay is registered in the Official Catalogue of wine grape varieties, list A1.
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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
