Château LuteceCérons Frédéric Vaysse
White wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Cérons Frédéric Vaysse
Pairings that work perfectly with Cérons Frédéric Vaysse
Original food and wine pairings with Cérons Frédéric Vaysse
The Cérons Frédéric Vaysse of Château Lutece matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of sardines with escabeche, garlic shrimp or yoghurt cake.
Details and technical informations about Château Lutece's Cérons Frédéric Vaysse.
Discover the grape variety: Muscadelle
Aromatic, fruity whites with a tender palate, with intense aromas of muscat, white flowers, honey, candied citrus and floral notes (no genetic link to the muscat family). Minor component in the great botrytised dessert wines of Sauternes, Barsac, Cérons and Monbazillac, adding perfume and freshness. Also dry in Entre-Deux-Mers. Made as sumptuous fortified wines in Australia (Rutherglen Topaque). French variety from Bordeaux and the South-West.
Informations about the Château Lutece
The Château Lutece is one of of the world's greatest estates. It offers 2 wines for sale in the of Cérons to come and discover on site or to buy online.
The wine region of Cérons
Bordeaux AOC in the Graves (Cérons, Illats, Podensac, left bank of the Garonne, gravelly terraces, Ciron river favouring nocturnal mists and botrytis): Sémillon is the signature sweet white grape (~75%), complemented by Sauvignon (~20%) and Muscadelle (~5%) — fine and elegant profile with ripe fruit (apricot, peach), honey and flowers (acacia), rich and powerful mouthfeel with lively acidity. Lighter than Sauternes, harvested in successive tries.
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: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
