Winery Baron d'ArignacBlanc Moelleux
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 Blanc Moelleux from the Winery Baron d'Arignac
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blanc Moelleux of Winery Baron d'Arignac in the region of Languedoc-Roussillon is a .
Food and wine pairings with Blanc Moelleux
Pairings that work perfectly with Blanc Moelleux
Original food and wine pairings with Blanc Moelleux
The Blanc Moelleux of Winery Baron d'Arignac matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of chinese fried shrimp ravioli, summer tuna quiche or english breakfast.
Details and technical informations about Winery Baron d'Arignac's Blanc Moelleux.
Discover the grape variety: Fernao Pires
In Portugal, it is one of the most planted white grape varieties, and we have found it to be very similar to the torrontés grown in Spain (Galicia). It can be found in Australia and South Africa, but is almost unknown in France.
Last vintages of this wine
The best vintages of Blanc Moelleux from Winery Baron d'Arignac are 2008
Informations about the Winery Baron d'Arignac
The Winery Baron d'Arignac is one of of the world's great estates. It offers 38 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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
