Winery Bertin DelatteVingt Neuf
White wine
This wine generally goes well with fruity desserts, lean fish or shellfish.
Food and wine pairings with Vingt Neuf
Pairings that work perfectly with Vingt Neuf
Original food and wine pairings with Vingt Neuf
The Vingt Neuf of Winery Bertin Delatte matches generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of scupion (small cuttlefish) in hot sauce, onigirazu or apple pie.
Details and technical informations about Winery Bertin Delatte's Vingt Neuf.
Discover the grape variety: Chenin blanc
Chameleon whites with taut acidity, ranging from mineral dry (Savennières, Vouvray sec) to off-dry and medium-sweet (Vouvray, Montlouis), sumptuous botrytised sweet (Quarts-de-Chaume, Bonnezeaux, Coteaux du Layon) and brilliant sparkling (Crémant de Loire, Vouvray brut). Aromas of quince, apple, honey, white flowers, beeswax and flint. An Anjou variety, also star of South Africa's Western Cape.
Last vintages of this wine
The best vintages of Vingt Neuf from Winery Bertin Delatte are 2014, 2013, 2017
Informations about the Winery Bertin Delatte
The Winery Bertin Delatte is one of of the world's greatest estates. It offers 10 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Density per hectare
Number of vines per hectare. For the same yield, a vine planted with 3,000 vines per hectare bears many more bunches (per vine) than a vine planted with 10,000. The grapes will therefore be less rich in sugar and polyphenols (tannins, aromas...).
