Vignobles Lalande MoreauLe Chevalier Seiderer Bordeaux
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Le Chevalier Seiderer Bordeaux
Pairings that work perfectly with Le Chevalier Seiderer Bordeaux
Original food and wine pairings with Le Chevalier Seiderer Bordeaux
The Le Chevalier Seiderer Bordeaux of Vignobles Lalande Moreau matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of sweet and sour turkish dumpling soup (eksili köfte), veal paupiettes with forestry sauce or rabbit in foil.
Details and technical informations about Vignobles Lalande Moreau's Le Chevalier Seiderer Bordeaux.
Discover the grape variety: Noah
Simple, rustic whites with a characteristic foxy taste, a pale golden robe, a direct palate and moderate acidity. Signature labrusca aromas of English candy, wild strawberry, fresh grape and vivid herbaceous notes. Distinctive heritage profile. Still found on heritage trellises in the Cévennes and northern Italy; commercially banned in France since 1935. American hybrid white grape derived from Vitis labrusca, obtained around 1869 in Illinois.
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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
