Vignobles Lalande MoreauLe Chevalier Gantin Bordeaux
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Le Chevalier Gantin Bordeaux
Pairings that work perfectly with Le Chevalier Gantin Bordeaux
Original food and wine pairings with Le Chevalier Gantin Bordeaux
The Le Chevalier Gantin Bordeaux of Vignobles Lalande Moreau matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of roast beef in a foie gras and chanterelle crust, paupiettes of veal or rabbit terrine in the style of a grandmother (pas de calais).
Details and technical informations about Vignobles Lalande Moreau's Le Chevalier Gantin Bordeaux.
Discover the grape variety: Grosse Arvine
Most certainly originating from the Swiss Valais - Martigny and Fully vineyards - it is the result of a natural intraspecific crossing between the rèze and a child of the arvine with which it should not be confused. Today, grosse Arvine is practically no longer cultivated and remains completely unknown in France, as in all other wine-producing countries.
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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
