Winery Lousteau-VieilClos La Maurasse Graves Blanc
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Clos La Maurasse Graves Blanc
Pairings that work perfectly with Clos La Maurasse Graves Blanc
Original food and wine pairings with Clos La Maurasse Graves Blanc
The Clos La Maurasse Graves Blanc of Winery Lousteau-Vieil matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of quiche with mixed vegetables, quiche without pastry or cauliflower croque-monsieur.
Details and technical informations about Winery Lousteau-Vieil's Clos La Maurasse Graves Blanc.
Discover the grape variety: Argant
Supple and simple reds, clear ruby colour, soft tannins and light mouth with moderate acidity, with understated aromas of red fruits. Rustic profile for early drinking. Preserved in a few ampelographic collections as a heritage variety, studied for its genetic and historical interest. Rare and poorly documented black grape grown in very small quantities.
Informations about the Winery Lousteau-Vieil
The Winery Lousteau-Vieil is one of of the world's great estates. It offers 14 wines for sale in the of Graves to come and discover on site or to buy online.
The wine region of Graves
Historic cradle of Bordeaux wine, left bank south of the city. Structured reds on siliceous gravel: firm cassis-laden Cabernet Sauvignon, velvety Merlot, perfumed Cabernet Franc, signature notes of black fruit, smoke, graphite and cigar box. Elegant dry whites blending Sauvignon (citrus, boxwood, freshness) and Sémillon (wax, honey, richness with ageing), among Bordeaux's longest-lived. Also sweet Graves Supérieures.
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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
