Clos Saint JosephVillars-sur-Var Blanc
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Villars-sur-Var Blanc of Clos Saint Joseph in the region of Provence often reveals types of flavors of non oak, earth or oak.
Food and wine pairings with Villars-sur-Var Blanc
Pairings that work perfectly with Villars-sur-Var Blanc
Original food and wine pairings with Villars-sur-Var Blanc
The Villars-sur-Var Blanc of Clos Saint Joseph matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of basque piperade, baked salmon with tomato or zucchini and goat cheese quiche.
Details and technical informations about Clos Saint Joseph's Villars-sur-Var Blanc.
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 Villars-sur-Var Blanc from Clos Saint Joseph are 2014, 2013, 2017
Informations about the Clos Saint Joseph
The Clos Saint Joseph is one of of the world's greatest estates. It offers 7 wines for sale in the of Côtes de Provence to come and discover on site or to buy online.
The wine region of Côtes de Provence
World reference for pale, elegant rosé: salmon to onion-skin hue, notes of strawberry, pink grapefruit, white peach and flowers, fresh, dry, mineral palate, taut finish. 90% of output, the Provençal signature. Grenache, Cinsault, Syrah and native Tibouren in the blend. A few fleshy Mediterranean reds (Mourvèdre, Syrah) and saline Vermentino whites.
The wine region of Provence
World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.
The word of the wine: Maderised
Term used to designate oxidized wines in reference to Madeira wines.
