Vignobles Lalande MoreauLe Chevalier Saenen Bordeaux
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Le Chevalier Saenen Bordeaux
Pairings that work perfectly with Le Chevalier Saenen Bordeaux
Original food and wine pairings with Le Chevalier Saenen Bordeaux
The Le Chevalier Saenen Bordeaux of Vignobles Lalande Moreau matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of piglet shoulder with melting baked apples, veal rouelle normande or my mother's rabbit.
Details and technical informations about Vignobles Lalande Moreau's Le Chevalier Saenen Bordeaux.
Discover the grape variety: Refosco ped. rosso
Refosco dal peduncolo rosso is a very old grape variety, certainly finding its first origins in the region of Friuli situated in the north-eastern point of Italy. It should not be confused with terrano or refosco d'Istria, ... the one described here is more qualitative. It can be found in the former Yugoslavia, in Argentina, ... in France it is almost unknown. According to genetic analysis, it is the son of the marzemino, the grandson of the teroldego, the father of the corvina and the grandfather of the rondinella (Pierre Galet).
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: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
