Winery Alain ParetSortilèges d'Automne Prestige Condrieu
White wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Sortilèges d'Automne Prestige Condrieu
Pairings that work perfectly with Sortilèges d'Automne Prestige Condrieu
Original food and wine pairings with Sortilèges d'Automne Prestige Condrieu
The Sortilèges d'Automne Prestige Condrieu of Winery Alain Paret matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of rabbit in white wine (casserole), grilled tuna with mediterranean marinade or courgette cake with bacon and goat cheese.
Details and technical informations about Winery Alain Paret's Sortilèges d'Automne Prestige Condrieu.
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.
Informations about the Winery Alain Paret
The Winery Alain Paret is one of of the world's great estates. It offers 42 wines for sale in the of Condrieu to come and discover on site or to buy online.
The wine region of Condrieu
Mythical northern Rhône cru on the right bank (south of Vienne): exclusive signature Viognier in white — golden robe and opulent signature profile with delicate aromas of peach, apricot, dried fruits, white flowers and a touch of anise and melon, ample, rich, Chardonnay-like textured palate, dry yet with aromas suggesting sweetness. AOC, ~120 ha on south-facing granite terraces at the foot of Pilat, low-yielding clones with small berries, drink young.
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
