Winery Bruno PeyreMas du Salagou Les Clapisses Carignan Blanc
White wine
This wine generally goes well with vegetarian, poultry or lean fish.
Food and wine pairings with Mas du Salagou Les Clapisses Carignan Blanc
Pairings that work perfectly with Mas du Salagou Les Clapisses Carignan Blanc
Original food and wine pairings with Mas du Salagou Les Clapisses Carignan Blanc
The Mas du Salagou Les Clapisses Carignan Blanc of Winery Bruno Peyre matches generally quite well with dishes of vegetarian, poultry or pasta such as recipes of light tuna-tomato quiche (without cream), gratin of coquillettes with ham or spinach, smoked salmon and ricotta lasagne.
Details and technical informations about Winery Bruno Peyre's Mas du Salagou Les Clapisses Carignan Blanc.
Discover the grape variety: Carignan Blanc
Structured, full-bodied dry whites with a pale to golden colour, ample palate and preserved acidity, showing signature aromas of ripe yellow fruits (pear, peach, apricot), almond, white flowers and Mediterranean saline notes. Good ageing potential; renewed interest for character-driven southern whites. Grown in small quantities in Languedoc-Roussillon and Catalonia (cariñena blanca). White-berried mutation of carignan noir, a historic Mediterranean variety.
Last vintages of this wine
The best vintages of Mas du Salagou Les Clapisses Carignan Blanc from Winery Bruno Peyre are 0
Informations about the Winery Bruno Peyre
The Winery Bruno Peyre is one of of the world's greatest estates. It offers 7 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
