Château CamplazensLivia
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Taste structure of the Livia from the Château Camplazens
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Livia of Château Camplazens in the region of Languedoc-Roussillon is a powerful.
Food and wine pairings with Livia
Pairings that work perfectly with Livia
Original food and wine pairings with Livia
The Livia of Château Camplazens matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of sauerkraut of the sea in casserole, niçoise salad or chicken with olives in a couscousier.
Details and technical informations about Château Camplazens's Livia.
Discover the grape variety: Viognier
White Viognier is a grape variety that originated in France (Rhone Valley). 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 grapes of small size. White Viognier can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone Valley, Burgundy, Jura, Champagne, Savoie & Bugey, Provence & Corsica, Loire Valley, Beaujolais.
Informations about the Château Camplazens
The Château Camplazens is one of of the world's great estates. It offers 23 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.
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The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
