Château Haut GuillebotBordeaux 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 Bordeaux Blanc from the Château Haut Guillebot
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bordeaux Blanc of Château Haut Guillebot in the region of Bordeaux is a powerful.
Wine flavors and olphactive analysis
On the nose the Bordeaux Blanc of Château Haut Guillebot in the region of Bordeaux often reveals types of flavors of grapefruit, citrus or apples and sometimes also flavors of green apple, minerality or apricot.
Food and wine pairings with Bordeaux Blanc
Pairings that work perfectly with Bordeaux Blanc
Original food and wine pairings with Bordeaux Blanc
The Bordeaux Blanc of Château Haut Guillebot matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of bare-assed cockerel (ardennes), leek, goat cheese and bacon quiche or oven roasted chicken.
Details and technical informations about Château Haut Guillebot's Bordeaux Blanc.
Discover the grape variety: Mollard
Mollard noir is a grape variety that originated in France (Haute-Alpe). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. Mollard noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Bordeaux Blanc from Château Haut Guillebot are 2016, 2017, 2014, 2015
Informations about the Château Haut Guillebot
The Château Haut Guillebot is one of of the world's greatest estates. It offers 20 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
