Château CalissanneLes Off de Calissanne Muscat Sec
White wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Les Off de Calissanne Muscat Sec
Pairings that work perfectly with Les Off de Calissanne Muscat Sec
Original food and wine pairings with Les Off de Calissanne Muscat Sec
The Les Off de Calissanne Muscat Sec of Château Calissanne matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or lean fish such as recipes of fresh tuna with sesame seeds, flambéed prawns or fish and shrimp wok with curry.
Details and technical informations about Château Calissanne's Les Off de Calissanne Muscat Sec.
Discover the grape variety: Arandell
An interspecific cross between NY88.0514.0184 and NY84.0101.03 obtained in 1995 by Bruce Reisch at the Experimental Station of Cornell University in Geneva (United States). It is found in some American wine regions, interesting for its resistance to the main cryptogamic diseases and for its wine in particular in the production of original rosés. In France, it is almost unknown.
Informations about the Château Calissanne
The Château Calissanne is one of of the world's great estates. It offers 24 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
