Château Moulin de RomageBordeaux Blanc Sec
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 Sec from the Château Moulin de Romage
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bordeaux Blanc Sec of Château Moulin de Romage in the region of Bordeaux is a powerful.
Food and wine pairings with Bordeaux Blanc Sec
Pairings that work perfectly with Bordeaux Blanc Sec
Original food and wine pairings with Bordeaux Blanc Sec
The Bordeaux Blanc Sec of Château Moulin de Romage matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of zucchini lasagna, light tuna-tomato quiche (without cream) or butter chicken or chicken makkhani (india).
Details and technical informations about Château Moulin de Romage's Bordeaux Blanc Sec.
Discover the grape variety: Muscadelle
Muscadelle white is a grape variety that originated in France (Bergerac). 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 bunches of medium size, and grapes of medium caliber. Muscadelle white can be found in several vineyards: South-West, Cognac, Bordeaux, Armagnac, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.
Informations about the Château Moulin de Romage
The Château Moulin de Romage 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
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
