Winery BranceillesVin Paillé Blanc
Sweet wine
This wine generally goes well with pork, vegetarian or poultry.
The Vin Paillé Blanc of the Winery Branceilles is in the top 5 of wines of Vins de la Correze.
Food and wine pairings with Vin Paillé Blanc
Pairings that work perfectly with Vin Paillé Blanc
Original food and wine pairings with Vin Paillé Blanc
The Vin Paillé Blanc of Winery Branceilles matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of spaghetti squash with cream and bacon, pasta with tuna and tomato or salt and pepper shrimp.
Details and technical informations about Winery Branceilles's Vin Paillé Blanc.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Vin Paillé Blanc from Winery Branceilles are 2014, 2009
Informations about the Winery Branceilles
The Winery Branceilles is one of of the world's greatest estates. It offers 13 wines for sale in the of Vins de la Correze to come and discover on site or to buy online.
The wine region of Vins de la Correze
AOC of the Southwest (2017) linked to IGP Pays de Brive, Corrèze wine renaissance around Branceilles (Dordogne valley, Limousin-Quercy-Périgord confluence). Cabernet Franc is the signature red (~50%) with raspberry, blackcurrant, pepper and herbaceous notes, fine tannins. Supple Merlot (~25%) and light fruity Gamay (~25%) complement. Lively rosés.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
