Vignobles Lalande MoreauLe Chevalier Pichard Bordeaux
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Le Chevalier Pichard Bordeaux
Pairings that work perfectly with Le Chevalier Pichard Bordeaux
Original food and wine pairings with Le Chevalier Pichard Bordeaux
The Le Chevalier Pichard Bordeaux of Vignobles Lalande Moreau matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of fondue with broth, sauté of doe stroganoff or saddle of venison with fresh cream.
Details and technical informations about Vignobles Lalande Moreau's Le Chevalier Pichard Bordeaux.
Discover the grape variety: Putzcheere
It is believed to have originated in Hungary, in the region bordering Romania, from where it spread to Germany, Alsace and the southwest of France, particularly in the Gers and high Pyrenees departments. It is also found in the United States (California). Today, it is almost absent from French vineyards. - Synonyms: putchir, putscher, butschera (for all the synonyms of the grape varieties, click here!)
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: Free-run wine
The free-run wine is the wine that flows out of the vat by gravity at the time of running off. The marc soaked in wine is then pressed to extract a rich and tannic wine. Free-run wine and press wine are then aged separately and eventually blended by the winemaker in proportions defined according to the type of wine being made.
