Château TrapaudBL Bordeaux
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 BL Bordeaux from the Château Trapaud
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the BL Bordeaux of Château Trapaud in the region of Bordeaux is a powerful.
Food and wine pairings with BL Bordeaux
Pairings that work perfectly with BL Bordeaux
Original food and wine pairings with BL Bordeaux
The BL Bordeaux of Château Trapaud matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of roast pork orloff, summer tuna quiche or cauliflower croque-monsieur.
Details and technical informations about Château Trapaud's BL Bordeaux.
Discover the grape variety: Marselan
Marselan noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and small grapes. Marselan noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Informations about the Château Trapaud
The Château Trapaud is one of of the world's greatest estates. It offers 4 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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
