Château Roc de MinvielleCuvée les Tourelles Bordeaux Blanc Sauvignon
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 Cuvée les Tourelles Bordeaux Blanc Sauvignon from the Château Roc de Minvielle
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée les Tourelles Bordeaux Blanc Sauvignon of Château Roc de Minvielle in the region of Bordeaux is a powerful.
Food and wine pairings with Cuvée les Tourelles Bordeaux Blanc Sauvignon
Pairings that work perfectly with Cuvée les Tourelles Bordeaux Blanc Sauvignon
Original food and wine pairings with Cuvée les Tourelles Bordeaux Blanc Sauvignon
The Cuvée les Tourelles Bordeaux Blanc Sauvignon of Château Roc de Minvielle matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of cannelloni of meat, zucchini and goat cheese quiche or english breakfast.
Details and technical informations about Château Roc de Minvielle's Cuvée les Tourelles Bordeaux Blanc Sauvignon.
Discover the grape variety: Vidiano
A very old grape variety grown in Greece, mostly at high altitudes, it is believed to have originated on the island of Crete. It can also be found in the United States, but is practically unknown in France. According to A.D.N. analyses, it is related to Thrapsthiri and Vilana.
Informations about the Château Roc de Minvielle
The Château Roc de Minvielle is one of of the world's greatest estates. It offers 13 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
