Winery Alain MaurelVentenac Chardonnay
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 Ventenac Chardonnay from the Winery Alain Maurel
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ventenac Chardonnay of Winery Alain Maurel in the region of Languedoc-Roussillon is a .
Food and wine pairings with Ventenac Chardonnay
Pairings that work perfectly with Ventenac Chardonnay
Original food and wine pairings with Ventenac Chardonnay
The Ventenac Chardonnay of Winery Alain Maurel matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of spaghetti with clams, quiche with leeks and fresh salmon from flo or savoyard pizza (cream base).
Details and technical informations about Winery Alain Maurel's Ventenac Chardonnay.
Discover the grape variety: Carcajolo
The black Carcajolo is a grape variety originating from Italy. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and large grapes. The Carcajolo noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Winery Alain Maurel
The Winery Alain Maurel is one of of the world's great estates. It offers 11 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
