Château QanafarEva Le Viognier de Qanafar
White wine
This wine generally goes well with pork, poultry or game (deer, venison).
The Eva Le Viognier de Qanafar of the Château Qanafar is in the top 80 of wines of Bekaa Valley.
Wine flavors and olphactive analysis
On the nose the Eva Le Viognier de Qanafar of Château Qanafar in the region of Bekaa Valley often reveals types of flavors of oaky, non oak or earth and sometimes also flavors of oak, tree fruit.
Food and wine pairings with Eva Le Viognier de Qanafar
Pairings that work perfectly with Eva Le Viognier de Qanafar
Original food and wine pairings with Eva Le Viognier de Qanafar
The Eva Le Viognier de Qanafar of Château Qanafar matches generally quite well with dishes of pork, game (deer, venison) or shellfish such as recipes of beef carrots, duck breast in the oven or lamb with okra sauce.
Details and technical informations about Château Qanafar's Eva Le Viognier de Qanafar.
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.
Last vintages of this wine
The best vintages of Eva Le Viognier de Qanafar from Château Qanafar are 2015, 2014, 2017
Informations about the Château Qanafar
The Château Qanafar is one of of the world's greatest estates. It offers 10 wines for sale in the of Bekaa Valley to come and discover on site or to buy online.
The wine region of Bekaa Valley
The Bekaa Valley is the heartland of modern Lebanese wine. Almost 90 percent of Lebanon's wine is made here, as is a respectable proportion of its Arak, the anise-flavored spirit that remains the nation's favorite alcoholic drink. The original Bekaa Valley Vineyards were planted with Cinsaut, which was subsequently joined by other French vine varieties. Most of these remain in Lebanon’s vinicultural makeup today: red Carignan, Grenache, Syrah, Mourvèdre, Cabernet Sauvignon and Merlot, and white Ugni Blanc, Clairette and Chardonnay.
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.
