Winery Balma VénitiaPetit Caprice
White wine
This wine is a blend of 3 varietals which are the Chardonnay, the Clairette and the Viognier.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Petit Caprice
Pairings that work perfectly with Petit Caprice
Original food and wine pairings with Petit Caprice
The Petit Caprice of Winery Balma Vénitia matches generally quite well with dishes of pork, game (deer, venison) or rich fish (salmon, tuna etc) such as recipes of flemish carbonnade, autumn pumpkin pie or baeckeoffe with fish.
Details and technical informations about Winery Balma Vénitia's Petit Caprice.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). 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 small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Winery Balma Vénitia
The Winery Balma Vénitia is one of of the world's great estates. It offers 83 wines for sale in the of Méditerranée to come and discover on site or to buy online.
The wine region of Méditerranée
Méditérranée is a PGI title that covers wines produced in a large area of the South-eastern coast of France, roughly corresponding to the wine region of Provence but also including Part of the Rhône Valley. The PGI shares its territory with multiple AOC appellations as varied as Châteauneuf-du-Pape, Bandol and Côtes de Provence. The PGI Méditérranée catchment area extends over 10 departments (including the two on the island of Corsica), as well as smaller parts of the Isère, Loire and Rhône departments. Viticulture is essential to the culture and economy of this part of France.
The word of the wine: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
