Château de l'IlleCuvée Charline
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 Cuvée Charline from the Château de l'Ille
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Charline of Château de l'Ille in the region of Pays d'Oc is a .
Food and wine pairings with Cuvée Charline
Pairings that work perfectly with Cuvée Charline
Original food and wine pairings with Cuvée Charline
The Cuvée Charline of Château de l'Ille matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of salmon cannelloni, light tuna-tomato quiche (without cream) or chicken massala.
Details and technical informations about Château de l'Ille's Cuvée Charline.
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.
Last vintages of this wine
The best vintages of Cuvée Charline from Château de l'Ille are 2016
Informations about the Château de l'Ille
The Château de l'Ille is one of of the world's greatest estates. It offers 21 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
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
