Vignobles Lalande MoreauLe Chevalier Morato Bordeaux
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Le Chevalier Morato Bordeaux
Pairings that work perfectly with Le Chevalier Morato Bordeaux
Original food and wine pairings with Le Chevalier Morato Bordeaux
The Le Chevalier Morato Bordeaux of Vignobles Lalande Moreau matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of navarin of lamb, fillet of beef with morels or confit sausages.
Details and technical informations about Vignobles Lalande Moreau's Le Chevalier Morato Bordeaux.
Discover the grape variety: Carminoir
Colourful, structured reds with a deep ruby hue, firm tannins and fresh acidity, with aromas of black fruits (blackcurrant, blackberry), cherry, plum, spices and balsamic notes suggesting a compromise between pinot noir and cabernet sauvignon. Dense, balanced palate. Grown in Swiss Romandy (Valais, Vaud, Geneva) and Ticino for modern varietal or blended wines. Swiss hybrid created in 1982 at Pully by André Jaquinet (pinot noir × cabernet sauvignon).
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: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
