Vignobles Lalande MoreauLe Chevalier Rey Pierre Bordeaux
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Le Chevalier Rey Pierre Bordeaux
Pairings that work perfectly with Le Chevalier Rey Pierre Bordeaux
Original food and wine pairings with Le Chevalier Rey Pierre Bordeaux
The Le Chevalier Rey Pierre Bordeaux of Vignobles Lalande Moreau matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of autumn beef bourguignon, oven-baked veal cutlets or duck baeckeoffe with christmas spices and dried fruits.
Details and technical informations about Vignobles Lalande Moreau's Le Chevalier Rey Pierre Bordeaux.
Discover the grape variety: Muscat de Roussé
Light and aromatic reds with a clear ruby hue, smooth tannins and an airy palate with preserved acidity, featuring discreet Muscat aromas (rose, fresh grape) and red fruits. Delicate rustic profile. Almost extinct, preserved in INRAE variety collections for its heritage value, it belongs to the family of ancient Muscats studied for their genetic interest. Rare French black variety, a Muscat variation.
Informations about the Vignobles Lalande Moreau
The Vignobles Lalande Moreau is one of wineries to follow in Bordeaux.. 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
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
