Winery Coste UbessePLan Bastit
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 PLan Bastit from the Winery Coste Ubesse
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the PLan Bastit of Winery Coste Ubesse in the region of Languedoc-Roussillon is a .
Food and wine pairings with PLan Bastit
Pairings that work perfectly with PLan Bastit
Original food and wine pairings with PLan Bastit
The PLan Bastit of Winery Coste Ubesse matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of spaghetti with salmon, quiche with leeks and fresh salmon from flo or hawaiian pizza.
Details and technical informations about Winery Coste Ubesse's PLan Bastit.
Discover the grape variety: Solaris
Interspecific cross between merzling x Geisenheim 6493 (zarya severa x muscat ottonel) obtained in Germany in 1975 by Norbert Becker. It has the particularity of having only one gene for resistance to mildew and powdery mildew. It can be found in Germany, Belgium, Italy, Switzerland, the Netherlands, Denmark, England, etc. In France, it is still little known.
Informations about the Winery Coste Ubesse
The Winery Coste Ubesse is one of of the world's greatest estates. It offers 4 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
