Winery Louis ChavronReserve Bordeaux 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 Reserve Bordeaux Blanc from the Winery Louis Chavron
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserve Bordeaux Blanc of Winery Louis Chavron in the region of Bordeaux is a powerful.
Food and wine pairings with Reserve Bordeaux Blanc
Pairings that work perfectly with Reserve Bordeaux Blanc
Original food and wine pairings with Reserve Bordeaux Blanc
The Reserve Bordeaux Blanc of Winery Louis Chavron matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of quiche with bacon and gruyère cheese, quiche without eggs or oven roasted chicken.
Details and technical informations about Winery Louis Chavron's Reserve Bordeaux Blanc.
Discover the grape variety: Verdelho blanc
Structured and lively whites with excellent ageing potential, golden robe, taut palate with preserved acidity, signature aromas of citrus (lemon), dried fruits (almond), white flowers and saline mineral notes. Also excels in oxidative medium-bodied dry Madeira. Historical pillar of medium-bodied dry Madeira, also thrives dry along the Portuguese coast and in Galicia (Verdejo). Emblematic Portuguese white grape of Madeira.
Informations about the Winery Louis Chavron
The Winery Louis Chavron is one of of the world's greatest estates. It offers 32 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
World-renowned age-worthy reds, led by round Merlot (plum, black fruit) or firm Cabernet Sauvignon (blackcurrant, cedar, graphite), blended with Cabernet Franc and Petit Verdot for tannic structure. Structured Médoc and Graves, velvety Saint-Émilion and Pomerol. Also crisp dry whites (Sauvignon/Sémillon) and opulent sweet Sauternes with honey and candied fruit. A 110,000 ha Gironde vineyard, 65 appellations, cradle of the 1855 classified growths.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
