Cave de ChaintréMoliére Charnat Viognier
White wine
This wine generally goes well with pork, poultry or game (deer, venison).
Food and wine pairings with Moliére Charnat Viognier
Pairings that work perfectly with Moliére Charnat Viognier
Original food and wine pairings with Moliére Charnat Viognier
The Moliére Charnat Viognier of Cave de Chaintré matches generally quite well with dishes of pork, game (deer, venison) or shellfish such as recipes of croziflette, chicken waterzooi à la gantoise or soy and shrimp noodles.
Details and technical informations about Cave de Chaintré's Moliére Charnat Viognier.
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.
Last vintages of this wine
The best vintages of Moliére Charnat Viognier from Cave de Chaintré are 2017
Informations about the Cave de Chaintré
The Cave de Chaintré is one of of the world's greatest estates. It offers 46 wines for sale in the of Comtés Rhodaniens to come and discover on site or to buy online.
The wine region of Comtés Rhodaniens
Comtés Rhodaniens is a regional PGI title that covers the red, white and rosé wines of a large area along the Rhône River in Southeastern France. The PGI catchment area includes the wine regions of Savoie and the Northern Rhône, as well as Part of Beaujolais. The PGI is most often used for wines produced in Vineyards outside the boundaries of the many AOC-level appellations: from Vin de Savoie to Côte-Rôtie and Hermitage. The territory of the Rhone Counties covers parts of nine separate departments on the way to the Rhône.
The word of the wine: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
