Winery Badet ClementGrenache Beau Chêne
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 Grenache Beau Chêne from the Winery Badet Clement
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grenache Beau Chêne of Winery Badet Clement in the region of Pays d'Oc is a .
Food and wine pairings with Grenache Beau Chêne
Pairings that work perfectly with Grenache Beau Chêne
Original food and wine pairings with Grenache Beau Chêne
The Grenache Beau Chêne of Winery Badet Clement matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of pasta salmon - fresh cream, mushroom, bacon and gruyere quiche or nachos (chicken).
Details and technical informations about Winery Badet Clement's Grenache Beau Chêne.
Discover the grape variety: Lignage
Noble grape variety, formerly known in Loir et Cher, more precisely on the right bank of the Loire Valley between Blois and Tours. It is completely unknown in other French wine regions and abroad. Absent today from the Loire vineyards, its reintroduction, even if limited, should not be long in coming.
Informations about the Winery Badet Clement
The Winery Badet Clement is one of of the world's great estates. It offers 111 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: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
