Winery Louis BertSélection Bordeaux Moelleux
Sweet wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Sélection Bordeaux Moelleux
Pairings that work perfectly with Sélection Bordeaux Moelleux
Original food and wine pairings with Sélection Bordeaux Moelleux
The Sélection Bordeaux Moelleux of Winery Louis Bert matches generally quite well with dishes of fruity desserts or blue cheese such as recipes of rice with milk or mussels with roquefort cheese.
Details and technical informations about Winery Louis Bert's Sélection Bordeaux Moelleux.
Discover the grape variety: Seyval
Seyval blanc is a grape variety that originated in France (Rhône-Alpes valley). It is a variety resulting from a cross of the same species (interspecific hybridization). 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 medium-sized bunches and small to medium-sized grapes. Seyval blanc can be found cultivated in the following vineyards: Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon, Provence & Corsica.
Informations about the Winery Louis Bert
The Winery Louis Bert is one of wineries to follow in Bordeaux.. 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: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
