Winery Baron d'ArignacFrais et Plaisant Blanc
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 Frais et Plaisant Blanc from the Winery Baron d'Arignac
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Frais et Plaisant Blanc of Winery Baron d'Arignac in the region of Languedoc-Roussillon is a .
Food and wine pairings with Frais et Plaisant Blanc
Pairings that work perfectly with Frais et Plaisant Blanc
Original food and wine pairings with Frais et Plaisant Blanc
The Frais et Plaisant Blanc of Winery Baron d'Arignac matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of pasta with 4 cheese sauce, light tuna-tomato quiche (without cream) or mediterranean cake with parmesan and coppa gratin.
Details and technical informations about Winery Baron d'Arignac's Frais et Plaisant Blanc.
Discover the grape variety: Khikhvi
A very old variety grown most often in Kakhetia (Georgia). It can also be found in Moldavia, Ukraine, Dagestan, Central Asia... almost unknown in France.
Last vintages of this wine
The best vintages of Frais et Plaisant Blanc from Winery Baron d'Arignac are 2014
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: Stirring (champagne)
Manual operation (on a "desk") or mechanical (with a "gyropalette") which allows the deposit created by the yeasts (see tirage) to go down to the neck of the bottle for disgorging.
