Château Moulin de MalletBordeaux 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 Bordeaux Blanc Sauvignon from the Château Moulin de Mallet
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bordeaux Blanc Sauvignon of Château Moulin de Mallet in the region of Bordeaux is a powerful.
Food and wine pairings with Bordeaux Blanc Sauvignon
Pairings that work perfectly with Bordeaux Blanc Sauvignon
Original food and wine pairings with Bordeaux Blanc Sauvignon
The Bordeaux Blanc Sauvignon of Château Moulin de Mallet matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of spanish paella, vegan leek and tofu quiche or potato and bacon omelette.
Details and technical informations about Château Moulin de Mallet's Bordeaux Blanc Sauvignon.
Discover the grape variety: Beaunoir
A very old grape variety from the Aube department and the Châtillon sur Seine district in the Côte d'Or. It is said to be the descendant of a natural intraspecific crossing between pinot noir and gouais blanc. Today, it is almost absent in the vineyard.
Informations about the Château Moulin de Mallet
The Château Moulin de Mallet is one of of the world's greatest estates. It offers 8 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
