Château Pique-PerlouLune de Miel à Pique-Perlou
Sweet wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Lune de Miel à Pique-Perlou
Pairings that work perfectly with Lune de Miel à Pique-Perlou
Original food and wine pairings with Lune de Miel à Pique-Perlou
The Lune de Miel à Pique-Perlou of Château Pique-Perlou matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or poultry such as recipes of sun burger, shrimp in hot sauce from cathylou or keftas tajine with eggs.
Details and technical informations about Château Pique-Perlou's Lune de Miel à Pique-Perlou.
Discover the grape variety: La Crescent
A direct-producer hybrid of American origin resulting from an interspecific cross between Saint Pepin and Elmer Swenson 6-8-25 (vitis riparia X Hamburg muscatel) obtained in 1988 by Peter Hemstad and James Luby at the University of Minnesota Research Center (United States). It can also be found in Canada, Ukraine, Russia, etc. and is virtually unknown in France.
Informations about the Château Pique-Perlou
The Château Pique-Perlou is one of of the world's great estates. It offers 13 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Fruity
A wine whose nose is first characterized by aromas reminiscent of the world of fruit. A wine to be drunk young is essentially fruity, but all wines offer this type of aroma in the first place, which can evolve over time, from the scent of fresh fruit to cooked, stewed, candied or brandied fruit.
