Winery Condamine BertrandCoquelicot Vignoble Sauvage Viognier
White wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Coquelicot Vignoble Sauvage Viognier
Pairings that work perfectly with Coquelicot Vignoble Sauvage Viognier
Original food and wine pairings with Coquelicot Vignoble Sauvage Viognier
The Coquelicot Vignoble Sauvage Viognier of Winery Condamine Bertrand matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of very simple spaghetti carbonara, tuna flan with leek coulis or monkfish with curry.
Details and technical informations about Winery Condamine Bertrand's Coquelicot Vignoble Sauvage Viognier.
Discover the grape variety: Viognier
Opulent, heady whites, rich and silky, with intense aromas of apricot, yellow peach, mango, violet, honeysuckle and musky, honeyed notes. Discreet acidity, creamy finish. Star of Condrieu AOC and Château-Grillet AOC, co-vinified in Côte-Rôtie with Syrah (up to 20%). Widely exported to California (Central Coast), Australia (Eden Valley) and Languedoc. A Rhône variety.
Last vintages of this wine
The best vintages of Coquelicot Vignoble Sauvage Viognier from Winery Condamine Bertrand are 2019, 0
Informations about the Winery Condamine Bertrand
The Winery Condamine Bertrand is one of of the world's great estates. It offers 41 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
