Vignobles Lalande MoreauLe Chevalier Astier Bordeaux
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Le Chevalier Astier Bordeaux
Pairings that work perfectly with Le Chevalier Astier Bordeaux
Original food and wine pairings with Le Chevalier Astier Bordeaux
The Le Chevalier Astier Bordeaux of Vignobles Lalande Moreau matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of burger roll, festive chinese fondue or wild boar, roe deer or doe leg.
Details and technical informations about Vignobles Lalande Moreau's Le Chevalier Astier Bordeaux.
Discover the grape variety: Codivarta
Simple, fresh dry whites with a pale golden colour, a supple palate and preserved acidity, showing undemonstrative aromas of white flowers, citrus (lemon) and herbal notes. Very niche, rustic profile. Preserved in a few ampelographic collections, it belongs to ancient varieties of heritage value whose commercial distribution has almost disappeared. Rare, little-documented white variety grown in tiny quantities, studied for its genetic and historical interest.
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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
