Vignobles Lalande MoreauBaron de Clarsac Bordeaux Rosé
Pink wine
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Baron de Clarsac Bordeaux Rosé
Pairings that work perfectly with Baron de Clarsac Bordeaux Rosé
Original food and wine pairings with Baron de Clarsac Bordeaux Rosé
The Baron de Clarsac Bordeaux Rosé of Vignobles Lalande Moreau matches generally quite well with dishes of shellfish, vegetarian or poultry such as recipes of thai shrimp sauce, summer tuna quiche or potjevleesch.
Details and technical informations about Vignobles Lalande Moreau's Baron de Clarsac Bordeaux Rosé.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). 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 small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Informations about the Vignobles Lalande Moreau
The Vignobles Lalande Moreau is one of of the world's great estates. It offers 512 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: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
