The Château Virant is one of the best wineries to follow in Provence.. It offers 36 wines for sale in of Provence to come and discover on site or to buy online.
Looking for the best Château Virant wines in Provence among all the wines in the region? Check out our tops of the best red, white or effervescent Château Virant wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Château Virant wines with technical and enological descriptions.
How Château Virant wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of macaroonade from sète, tuna and mozzarella pie or giant paella cooked on a wood fire.
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 term "Varietal improvers" is gaining ground in Provence, as it is in the neighbouring Languedoc-Roussillon. The most successful local varieties, Mourvèdre, Tibouren and Vermentino (known locally as Rolle), have remained in favor, proving their value in Provence wines, in red, rosé and white respectively. The Vineyards of Provence cover an area of France's southeastern coastline that measures about 200 kilometers from east to west. In this definitely Mediterranean climate - no Provencal vineyard is more than 55 km from the Mediterranean - the vines enjoy about 3,000 hours of sunshine a year, as well as an average annual temperature of 14.
5°C.
How Château Virant wines pair with each other generally quite well with dishes of beef, lamb or spicy food such as recipes of spaghetti squash bolognese style, rolled lamb shoulder with herbs or coconut chicken.
On the nose the pink wine of Château Virant. often reveals types of flavors of citrus, minerality or raspberry and sometimes also flavors of melon, non oak or earth. In the mouth the pink wine of Château Virant. is a with a nice freshness.
Rolle is a white grape variety of Turkish origin that has become established in the South of France, particularly in the Var region, in Corsica under the name of Vermentinu, and in Italy. Its bunches and berries, of medium size, change from white to pink when the grapes are ripe. The rolle likes hot climates where the soil is dry and poor. On the other hand, it fears the wind and diseases. It produces fat, well-balanced white wines. These wines may lack acidity, but they are still very aromatic and give off notes of grapefruit, white fruit, white flowers, fennel, etc. Rolle is also a good table grape that can be enjoyed both fresh and dry. Present in Provence, Languedoc, Roussillon and Corsica. It is used in the composition of numerous appellations such as Ajaccio, Patrimonio, Bandol, Coteaux-d'Aix-en-Provence, Côtes-de-Provence, Costières-de-Nîmes, Corbières, Collioure, Côtes-de-Roussillon, Minervois, Saint Chinian...
How Château Virant wines pair with each other generally quite well with dishes of beef, lamb or spicy food such as recipes of boeuf lôc lac (cambodia), sauté of lamb or chicken tagine with olives and potatoes.
A stage in the vegetative cycle of the vine that occurs after the leaves have fallen and is characterized by the drying out of the soft shoots, which are transformed into hard shoots by lignification.
How Château Virant wines pair with each other generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of roast monkfish with bacon, mahi mahi curry with coconut milk or crozet cheese with savoy diots.
Caladoc noir is a grape variety that originated in France (Languedoc). 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 large bunches of grapes of medium size. Caladoc noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
How Château Virant wines pair with each other generally quite well with dishes such as recipes .
Grenache is a black grape variety that originated in Spain and is one of the great quality varieties of southern France. Sometimes vinified on its own, it is most often blended with one or more other Rhone or southern grape varieties with complementary qualities such as Syrah, Mourvèdre, Carignan or Cinsault. Its wines are warm, with aromas of red fruits (cherry) and spices; they oxidize with time. Vinified alone or in very large proportions, Grenache Noir also makes great natural sweet wines in Roussillon (Rivesaltes, Banyuls, Maury) and in the Rhône Valley (Rasteau).
Planning a wine route in the of Provence? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Château Virant.
Bourboulenc is mainly grown in the southern part of France. It is a white grape variety that ripens quite late. It can only be harvested around 25 September and for an average of only one month. Bourboulenc is particularly fond of low-lying, but at the same time warm and dry locations. The aroma of this grape variety is not very pronounced, but it has a certain exotic fruit and floral aroma such as broom. The result is a low alcohol wine with subtle and fleeting aromas. Blanquette, bourboulanc, bourboulenque, doucillon, clairette dorée and clairette blanche are all names that can designate bourboulenc. This grape variety is very sensitive to diseases common to all vine plants such as magnesium deficiency, mildew and oidium. Bourboulenc can be used as a table grape. Most French people keep the bunches until Christmas in order to present them on the festive table as desserts.
