Vignobles Lalande MoreauLe Chevalier Desjardins Bordeaux
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Le Chevalier Desjardins Bordeaux
Pairings that work perfectly with Le Chevalier Desjardins Bordeaux
Original food and wine pairings with Le Chevalier Desjardins Bordeaux
The Le Chevalier Desjardins Bordeaux of Vignobles Lalande Moreau matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of brazilian feijoada, filet mignon of veal with cider or veal blanquette à l'ancienne.
Details and technical informations about Vignobles Lalande Moreau's Le Chevalier Desjardins Bordeaux.
Discover the grape variety: Muscat Hamburg
Aromatic sweet and liqueur reds with a garnet ruby hue, ample and fragrant palate; powerful muscat signature aromas of rose, red fruits (cherry, raspberry), exotic fruits and honey. Also a prized table grape exported worldwide for its appearance and muscat flavour. Synonym for Muscat of Hamburg, a black aromatic variety bred in England in 1837 (Muscat of Alexandria × Schiava Grossa).
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.
