Vignobles Lalande MoreauLe Chevalier Escaffit Bordeaux
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Le Chevalier Escaffit Bordeaux
Pairings that work perfectly with Le Chevalier Escaffit Bordeaux
Original food and wine pairings with Le Chevalier Escaffit Bordeaux
The Le Chevalier Escaffit Bordeaux of Vignobles Lalande Moreau matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of kig ar farz breton, moroccan style veal brochette or roast duck breast stuffed with porcini mushrooms and chanterelles.
Details and technical informations about Vignobles Lalande Moreau's Le Chevalier Escaffit Bordeaux.
Discover the grape variety: Manseng noir
Manseng noir is a grape variety from the western Pyrenees, close to tannat, a famous grape variety from southwest France. It is also called mansein, mansec or mancep in the Lot. It has been around since the 13th century and has given rise to Petit Manseng and Gros Manseng, two varieties of the same family but with quite different characteristics. Manseng noir remains essential for the AOC Béarn, where it is grown on about ten hectares. However, Manseng noir is a vigorous, productive and disease-resistant grape variety. It gives wines with a colourful robe, powerful, with aromas of black fruits and mushrooms, quite fine and with an interesting ageing potential.
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
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
