Winery MetissageBlanc
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Blanc from the Winery Metissage
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blanc of Winery Metissage in the region of Bordeaux is a powerful with a nice freshness.
Food and wine pairings with Blanc
Pairings that work perfectly with Blanc
Original food and wine pairings with Blanc
The Blanc of Winery Metissage matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of baked pork chops, magic cake cheese quiche or pasta with chicken and curry.
Details and technical informations about Winery Metissage's Blanc.
Discover the grape variety: Pedral
Supple, fruity reds best drunk young, with a light ruby robe, silky tannins and an airy palate with fresh acidity, showing signature aromas of cherry, red fruits (raspberry), soft spices and floral notes. Fresh Atlantic profile. Often blended with Vinhão and Borraçal, contributing to the freshness of Vinho Verde reds from the Minho. Native Portuguese black grape from the north of the country, grown in Vinho Verde and neighbouring Galicia.
Last vintages of this wine
The best vintages of Blanc from Winery Metissage are 2016, 2017
Informations about the Winery Metissage
The Winery Metissage is one of of the world's greatest estates. It offers 2 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: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.
