Vignobles DucauCru du Haut Mayne Graves Supérieures
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Cru du Haut Mayne Graves Supérieures
Pairings that work perfectly with Cru du Haut Mayne Graves Supérieures
Original food and wine pairings with Cru du Haut Mayne Graves Supérieures
The Cru du Haut Mayne Graves Supérieures of Vignobles Ducau matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of chicken in red wine, broccoli and blue cheese quiche without pastry or milanese cutlets like in italy.
Details and technical informations about Vignobles Ducau's Cru du Haut Mayne Graves Supérieures.
Discover the grape variety: Moscato Giallo
Aromatic muscat whites as dry, sweet and passito wines, with a slightly deep golden robe, an ample and perfumed palate, showing intense muscat signature aromas (rose, fresh grape), white flowers (acacia, elderflower), yellow fruits (peach, apricot) and honey. Star of Alto Adige Moscato Giallo DOC, aromatic signature of South Tyrol and Trentino. Yellow-skinned mutation of Muscat Blanc à Petits Grains, aromatic Italian white grape.
Informations about the Vignobles Ducau
The Vignobles Ducau is one of of the world's greatest estates. It offers 8 wines for sale in the of Graves Supérieures to come and discover on site or to buy online.
The wine region of Graves Supérieures
Bordeaux AOC dedicated to medium-sweet wines (~340 ha south of Bordeaux left bank, ~13,500 hl/year, gravelly soils): Sémillon majority signature (85%) in medium-sweet white king with Sauvignon and Muscadelle — amber-gold robe, complex bouquet of candied fruits, citrus, mango and candied apricot, dense and round texture, sugar-acidity balance preserved. Hand-harvested overripe grapes, 10-year ageing.
The wine region of Bordeaux
World-renowned age-worthy reds, led by round Merlot (plum, black fruit) or firm Cabernet Sauvignon (blackcurrant, cedar, graphite), blended with Cabernet Franc and Petit Verdot for tannic structure. Structured Médoc and Graves, velvety Saint-Émilion and Pomerol. Also crisp dry whites (Sauvignon/Sémillon) and opulent sweet Sauternes with honey and candied fruit. A 110,000 ha Gironde vineyard, 65 appellations, cradle of the 1855 classified growths.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
