Winery Abbaye de FontfroideMuscat Petite Grains
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Muscat Petite Grains from the Winery Abbaye de Fontfroide
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Muscat Petite Grains of Winery Abbaye de Fontfroide in the region of Pays d'Oc is a .
Food and wine pairings with Muscat Petite Grains
Pairings that work perfectly with Muscat Petite Grains
Original food and wine pairings with Muscat Petite Grains
The Muscat Petite Grains of Winery Abbaye de Fontfroide matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of mami's macaroni and gruyere gratin, goat cheese and bacon quiche or quick coconut milk chicken.
Details and technical informations about Winery Abbaye de Fontfroide's Muscat Petite Grains.
Discover the grape variety: Merlese
Intraspecific crossing between sangiovese or nielluccio and merlot noir obtained in 1983 by the University of Bologna (Italy), registered since 2007 in the Italian Official Register of wine grape varieties... totally unknown in France.
Informations about the Winery Abbaye de Fontfroide
The Winery Abbaye de Fontfroide is one of of the world's great estates. It offers 30 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
