Winery Michel LynchNature 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 Nature Bordeaux Blanc from the Winery Michel Lynch
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nature Bordeaux Blanc of Winery Michel Lynch in the region of Bordeaux is a powerful.
Food and wine pairings with Nature Bordeaux Blanc
Pairings that work perfectly with Nature Bordeaux Blanc
Original food and wine pairings with Nature Bordeaux Blanc
The Nature Bordeaux Blanc of Winery Michel Lynch matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of baked bread (tomato, mushroom, ham, cheese), light tuna-tomato quiche (without cream) or fried squid.
Details and technical informations about Winery Michel Lynch's Nature Bordeaux Blanc.
Discover the grape variety: Pinot blanc
Round, supple whites with a soft palate, showing discreet aromas of apple, pear, fresh almond, white flowers and brioche notes. Moderate acidity, light finish. Star of Crémant d'Alsace (fine, taut sparkling) and base of Edelzwicker. Grown in Germany (Weissburgunder, Baden-Württemberg), northern Italy (Pinot Bianco, Alto Adige), Austria and Luxembourg. A white mutation of Pinot Noir.
Informations about the Winery Michel Lynch
The Winery Michel Lynch is one of of the world's great estates. It offers 18 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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
