Winery CharoussetViognier Pepite d'Automne
White wine
This wine generally goes well with pork, poultry or game (deer, venison).
Food and wine pairings with Viognier Pepite d'Automne
Pairings that work perfectly with Viognier Pepite d'Automne
Original food and wine pairings with Viognier Pepite d'Automne
The Viognier Pepite d'Automne of Winery Charousset matches generally quite well with dishes of pork, game (deer, venison) or shellfish such as recipes of oven roasted rabbit that cooks itself!, roast duck with cider sauce or spaghetti with squid ink (italy).
Details and technical informations about Winery Charousset's Viognier Pepite d'Automne.
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 Winery Charousset
The Winery Charousset is one of of the world's greatest estates. It offers 3 wines for sale in the of Provence to come and discover on site or to buy online.
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
