Winery J.Queyrens & FilsChâteau Pilet Sélection 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 Château Pilet Sélection Bordeaux Blanc from the Winery J.Queyrens & Fils
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Château Pilet Sélection Bordeaux Blanc of Winery J.Queyrens & Fils in the region of Bordeaux is a powerful.
Food and wine pairings with Château Pilet Sélection Bordeaux Blanc
Pairings that work perfectly with Château Pilet Sélection Bordeaux Blanc
Original food and wine pairings with Château Pilet Sélection Bordeaux Blanc
The Château Pilet Sélection Bordeaux Blanc of Winery J.Queyrens & Fils matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of chinchards with white wine and grapes, magic cake cheese quiche or fresh pasta.
Details and technical informations about Winery J.Queyrens & Fils's Château Pilet Sélection Bordeaux Blanc.
Discover the grape variety: Bogazkere
A very old indigenous grape variety grown in Turkey (Anatolia, etc.), most often at high altitudes. Virtually unknown in France and in almost all other wine-producing countries, although attempts have been made in Australia. It is thought to be related to the morek, another Turkish variety.
Informations about the Winery J.Queyrens & Fils
The Winery J.Queyrens & Fils is one of of the world's great estates. It offers 19 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
