Winery Peyres-CombeHaute Réserve 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 Haute Réserve Blanc Sec from the Winery Peyres-Combe
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Haute Réserve Blanc Sec of Winery Peyres-Combe in the region of South West is a powerful.
Food and wine pairings with Haute Réserve Blanc Sec
Pairings that work perfectly with Haute Réserve Blanc Sec
Original food and wine pairings with Haute Réserve Blanc Sec
The Haute Réserve Blanc Sec of Winery Peyres-Combe matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of the garbure, zucchini and goat cheese quiche or nachos (chicken).
Details and technical informations about Winery Peyres-Combe's Haute Réserve Blanc Sec.
Discover the grape variety: Negroamaro
Powerful, structured reds with an almost black inky hue, firm tannins and a solar dense palate, with intense aromas of ripe black fruits (blackberry, plum), tobacco, leather, Mediterranean herbs, spices, liquorice and balsamic notes with a signature bitter finish. Also made as structured rosés. Star of Salice Salentino DOC, Brindisi DOC and Squinzano DOC in Salento. Native Italian variety from Puglia; its name evokes its black colour and bitterness.
Informations about the Winery Peyres-Combe
The Winery Peyres-Combe is one of of the world's greatest estates. It offers 10 wines for sale in the of South West to come and discover on site or to buy online.
The wine region of South West
French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
