Vignobles Lalande MoreauLe Chevalier Beaumont Bordeaux
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Le Chevalier Beaumont Bordeaux
Pairings that work perfectly with Le Chevalier Beaumont Bordeaux
Original food and wine pairings with Le Chevalier Beaumont Bordeaux
The Le Chevalier Beaumont Bordeaux of Vignobles Lalande Moreau matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of braciola (southern italy), veal cutlets with savoy tomme or roast duck breast stuffed with foie gras confit.
Details and technical informations about Vignobles Lalande Moreau's Le Chevalier Beaumont Bordeaux.
Discover the grape variety: Pinotin
Swiss interspecific cross obtained in 1991 by Valentin Blattner. The parents would be pinot noir and an interspecific variety resistant to diseases and, for others, it would be a cross between cabernet-sauvignon and ((sylvaner x riesling) x (12 417 Seyve-Villard x 7053 Seibel)) see graph www.winogrona.org. No resistance gene could be identified for either mildew or powdery mildew. It can be found in Switzerland, Belgium, Holland, Germany, ... still little known in France.
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: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
