Château d'ArgeresJus de Raisin Blanc
Sweet wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Jus de Raisin Blanc
Pairings that work perfectly with Jus de Raisin Blanc
Original food and wine pairings with Jus de Raisin Blanc
The Jus de Raisin Blanc of Château d'Argeres matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of salmon and zucchini gratin, fried squid or very simple muffins.
Details and technical informations about Château d'Argeres's Jus de Raisin Blanc.
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 Château d'Argeres
The Château d'Argeres is one of wineries to follow in Minervois.. It offers 14 wines for sale in the of Minervois to come and discover on site or to buy online.
The wine region of Minervois
Minervois is an appellation for distinctive red wines from the western Languedoc region of France. In general, they are softer than those produced in the Corbières, just to the South. The Minervois appellation also covers rosé and white wines. The predominant Grape varieties used in AOC Minervois wines are Grenache, Syrah and Mourvèdre.
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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
