Château de PanéryCuvée Maxwijn
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 Cuvée Maxwijn from the Château de Panéry
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Maxwijn of Château de Panéry in the region of Rhone Valley is a powerful.
Food and wine pairings with Cuvée Maxwijn
Pairings that work perfectly with Cuvée Maxwijn
Original food and wine pairings with Cuvée Maxwijn
The Cuvée Maxwijn of Château de Panéry matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of cassoulet, tomato pie without tomato... or salted cake with bacon, comté and onion.
Details and technical informations about Château de Panéry's Cuvée Maxwijn.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Informations about the Château de Panéry
The Château de Panéry is one of of the world's greatest estates. It offers 28 wines for sale in the of Côtes-du-Rhône to come and discover on site or to buy online.
The wine region of Côtes-du-Rhône
Accessible reference for Mediterranean reds: dominant Grenache as king (≥50% in the south) - supple and fruity with notes of cherry, strawberry, garrigue, pepper and a touch of sweet spices, round tannins. Fleshy Syrah (blackcurrant, violet, black pepper), dense Mourvèdre, Cinsault and Carignan in support. In the north, racy, deep Syrah solo. Generous rosés and floral whites (Grenache Blanc, Clairette, Viognier).
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
