Vignobles Lalande MoreauLe Chevalier Bachevillier Bordeaux
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Le Chevalier Bachevillier Bordeaux
Pairings that work perfectly with Le Chevalier Bachevillier Bordeaux
Original food and wine pairings with Le Chevalier Bachevillier Bordeaux
The Le Chevalier Bachevillier Bordeaux of Vignobles Lalande Moreau matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef tongue in hot pickle sauce, gizzards in sauce or veal blanquette à l'ancienne.
Details and technical informations about Vignobles Lalande Moreau's Le Chevalier Bachevillier Bordeaux.
Discover the grape variety: Côt
Powerful, structured reds with an almost black inky robe, firm tannins and preserved acidity, with intense aromas of blackberry, plum, blackcurrant, violet, cocoa, spice and balsamic notes. Fine ageing potential. Absolute star of Cahors AOC on the Lot terraces, where it is called Auxerrois (minimum 70% in blends), and a global conqueror as Malbec in Argentina (Mendoza). Also found in Touraine (Côt de Loire) and the South-West. Autochthonous French variety from Quercy.
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: Fruity
A wine whose nose is first characterized by aromas reminiscent of the world of fruit. A wine to be drunk young is essentially fruity, but all wines offer this type of aroma in the first place, which can evolve over time, from the scent of fresh fruit to cooked, stewed, candied or brandied fruit.
