Château PascaudChevalier d'Albert 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 Chevalier d'Albert Bordeaux Blanc from the Château Pascaud
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chevalier d'Albert Bordeaux Blanc of Château Pascaud in the region of Bordeaux is a powerful.
Food and wine pairings with Chevalier d'Albert Bordeaux Blanc
Pairings that work perfectly with Chevalier d'Albert Bordeaux Blanc
Original food and wine pairings with Chevalier d'Albert Bordeaux Blanc
The Chevalier d'Albert Bordeaux Blanc of Château Pascaud matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of old-fashioned pork roll, quiche with bacon and gruyère cheese or hawaiian pizza.
Details and technical informations about Château Pascaud's Chevalier d'Albert Bordeaux Blanc.
Discover the grape variety: Khendorni
Most certainly of Armenian origin. It should be noted, however, that in Azerbaijan a grape variety called Khindogny is cultivated, with a synonym, Khendorni, which resembles it like two drops of water. In France, Khendorni is virtually unknown.
Informations about the Château Pascaud
The Château Pascaud is one of of the world's greatest estates. It offers 8 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: Dosing liqueur (champagne)
Also known as liqueur d'expédition, a solution made up of wine and sugar added to champagne after disgorgement and which determines the type of wine: extra-brut, brut, extra-dry, dry, demi-sec.
