Winery Les Chais RéunisDuc de Chaleray Bordeaux Blanc
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Duc de Chaleray Bordeaux Blanc
Pairings that work perfectly with Duc de Chaleray Bordeaux Blanc
Original food and wine pairings with Duc de Chaleray Bordeaux Blanc
The Duc de Chaleray Bordeaux Blanc of Winery Les Chais Réunis matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of cassoulet, quiche with bacon and gruyère cheese or lemongrass chicken.
Details and technical informations about Winery Les Chais Réunis's Duc de Chaleray Bordeaux Blanc.
Discover the grape variety: Limnio
Certainly the oldest of the Greek grape varieties, it is given as having its first origins on the island of Lemnos or Limnos in the northern Aegean Sea, today much more cultivated in the northern part of Greece. It should not be confused with limniona, also of Greek origin, and to aggravate the confusion has as synonym limnio. Limnio can also be found in Romania, Italy, Germany, ... in France almost unknown.
Informations about the Winery Les Chais Réunis
The Winery Les Chais Réunis is one of of the world's great estates. It offers 57 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
