Château la NéglySilicia Blanc
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Silicia Blanc from the Château la Négly
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Silicia Blanc of Château la Négly in the region of Pays d'Oc is a .
Food and wine pairings with Silicia Blanc
Pairings that work perfectly with Silicia Blanc
Original food and wine pairings with Silicia Blanc
The Silicia Blanc of Château la Négly matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of salmon lasagna, summer tuna quiche or thai rice, asian style.
Details and technical informations about Château la Négly's Silicia Blanc.
Discover the grape variety: Oseleta
A very old grape variety grown in Italy that almost disappeared because it is a small producer. In France, it is almost unknown. Oseleta is said to be related to corvina, rondinella, garganega, etc. It should not be confused, on the one hand, with the table grape osella - an interspecific cross of German origin - and, on the other hand, with osel(l)a another Italian wine grape variety.
Informations about the Château la Négly
The Château la Négly is one of of the world's great estates. It offers 45 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
