Winery Café TerrasseBlanc
White wine
This wine is a blend of 3 varietals which are the Chardonnay, the Vermentino and the Viognier.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Blanc
Pairings that work perfectly with Blanc
Original food and wine pairings with Blanc
The Blanc of Winery Café Terrasse matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or spicy food such as recipes of leek and fresh salmon tart, three ways to prepare chinese noodles or mahi mahi curry with coconut milk.
Details and technical informations about Winery Café Terrasse's Blanc.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Winery Café Terrasse
The Winery Café Terrasse is one of of the world's greatest estates. It offers 3 wines for sale in the of Méditerranée to come and discover on site or to buy online.
The wine region of Méditerranée
Méditérranée is a PGI title that covers wines produced in a large area of the South-eastern coast of France, roughly corresponding to the wine region of Provence but also including Part of the Rhône Valley. The PGI shares its territory with multiple AOC appellations as varied as Châteauneuf-du-Pape, Bandol and Côtes de Provence. The PGI Méditérranée catchment area extends over 10 departments (including the two on the island of Corsica), as well as smaller parts of the Isère, Loire and Rhône departments. Viticulture is essential to the culture and economy of this part of France.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
