Winery RideauBon Temps White
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the Bon Temps White from the Winery Rideau
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bon Temps White of Winery Rideau in the region of California is a powerful.
Food and wine pairings with Bon Temps White
Pairings that work perfectly with Bon Temps White
Original food and wine pairings with Bon Temps White
The Bon Temps White of Winery Rideau matches generally quite well with dishes of pasta, pork or shellfish such as recipes of light lasagne without béchamel sauce, basque piperade or flambéed prawns.
Details and technical informations about Winery Rideau's Bon Temps White.
Discover the grape variety: Franc noir de la Haute-Saône
Light and fresh reds for drinking young with a clear ruby colour, smooth tannins, an airy palate with lively acidity, and signature aromas of red fruits (cherry, redcurrant) and discreet floral notes. Confidential heritage profile. Almost extinct today, preserved in a few varietal conservatories; testifies to the ampelographic diversity of the Jura vineyard before phylloxera. Native French black variety from Franche-Comté.
Last vintages of this wine
The best vintages of Bon Temps White from Winery Rideau are 0
Informations about the Winery Rideau
The Winery Rideau is one of of the world's great estates. It offers 61 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
