Winery Nicolas VaheBordeaux White
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 White from the Winery Nicolas Vahe
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bordeaux White of Winery Nicolas Vahe in the region of Bordeaux is a powerful.
Food and wine pairings with Bordeaux White
Pairings that work perfectly with Bordeaux White
Original food and wine pairings with Bordeaux White
The Bordeaux White of Winery Nicolas Vahe matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of white cabbage with bacon, mushroom, bacon and gruyere quiche or chicken liver cake.
Details and technical informations about Winery Nicolas Vahe's Bordeaux White.
Discover the grape variety: Johanniter
An interspecific cross between Riesling and FR 589-54 (Seyve-Villard 12481 x (pinot gris or rülander x chasselas or gutedel)) obtained in Germany in 1968 by Johannes Zimmermann. It has the particularity of having only one gene for resistance to mildew and powdery mildew. This variety can be found in Germany, Belgium, Switzerland, the Netherlands, etc. In France, it is practically unknown. Note that the "Johanniter" grape variety is a protected trademark.
Last vintages of this wine
The best vintages of Bordeaux White from Winery Nicolas Vahe are 2012
Informations about the Winery Nicolas Vahe
The Winery Nicolas Vahe is one of of the world's greatest estates. It offers 6 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: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
