Winery AdyarLe Blanc de Kfifane Viognier
White wine
This wine generally goes well with pork, poultry or game (deer, venison).
The Le Blanc de Kfifane Viognier of the Winery Adyar is in the top 60 of wines of Mount Lebanon.
Food and wine pairings with Le Blanc de Kfifane Viognier
Pairings that work perfectly with Le Blanc de Kfifane Viognier
Original food and wine pairings with Le Blanc de Kfifane Viognier
The Le Blanc de Kfifane Viognier of Winery Adyar matches generally quite well with dishes of pork, game (deer, venison) or shellfish such as recipes of stuffed peppers, rabbit à la lorientaise or flying with the wind of the seas.
Details and technical informations about Winery Adyar's Le Blanc de Kfifane Viognier.
Discover the grape variety: Viognier
Opulent, heady whites, rich and silky, with intense aromas of apricot, yellow peach, mango, violet, honeysuckle and musky, honeyed notes. Discreet acidity, creamy finish. Star of Condrieu AOC and Château-Grillet AOC, co-vinified in Côte-Rôtie with Syrah (up to 20%). Widely exported to California (Central Coast), Australia (Eden Valley) and Languedoc. A Rhône variety.
Last vintages of this wine
The best vintages of Le Blanc de Kfifane Viognier from Winery Adyar are 0
Informations about the Winery Adyar
The Winery Adyar is one of of the world's great estates. It offers 15 wines for sale in the of Mount Lebanon to come and discover on site or to buy online.
The wine region of Mount Lebanon
Lebanese coastal mountain range separating the Mediterranean from the Bekaa, vineyards at 800-1,700 m in terraces, high-altitude Mediterranean climate with wide temperature swings. Merwah and Obeidi indigenous signature whites (presumed ancestors of Chardonnay and Semillon): ample and complex with notes of citrus, white peach, dried fruit, flowers, honey and a limestone mineral touch — unique millennial identities. Dense Cabernet, Cinsault, Syrah reds. Sub-regions Batroun, Kesrouan, Metn.
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
