Château Saint-FlorinBordeaux 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 Bordeaux Blanc from the Château Saint-Florin
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bordeaux Blanc of Château Saint-Florin in the region of Bordeaux is a powerful.
Wine flavors and olphactive analysis
On the nose the Bordeaux Blanc of Château Saint-Florin in the region of Bordeaux often reveals types of flavors of peach, oak or tree fruit and sometimes also flavors of citrus fruit.
Food and wine pairings with Bordeaux Blanc
Pairings that work perfectly with Bordeaux Blanc
Original food and wine pairings with Bordeaux Blanc
The Bordeaux Blanc of Château Saint-Florin matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of croque-monsieur, leek, goat cheese and bacon quiche or fried squid.
Details and technical informations about Château Saint-Florin's Bordeaux Blanc.
Discover the grape variety: Aladin
Interspecific crossing between 7489 (direct white producer hybrid) and Hamburg Muscat obtained in 1979.
Last vintages of this wine
The best vintages of Bordeaux Blanc from Château Saint-Florin are 2016, 2014, 2015, 2013 and 2012.
Informations about the Château Saint-Florin
The Château Saint-Florin is one of of the world's greatest estates. It offers 7 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: Organoleptic
Elements, such as flavours and tactile sensations, that can stimulate a sensory receptor.
