Domaine d'EscapatPétillant
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 Pétillant from the Domaine d'Escapat
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pétillant of Domaine d'Escapat in the region of Pays d'Oc is a .
Food and wine pairings with Pétillant
Pairings that work perfectly with Pétillant
Original food and wine pairings with Pétillant
The Pétillant of Domaine d'Escapat matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of pasta with goat cheese, thyme and bacon, vegan leek and tofu quiche or traditional welsh dark beer.
Details and technical informations about Domaine d'Escapat's Pétillant.
Discover the grape variety: Velteliner vert
- Origin: This variety is widely cultivated in Austria. It is believed to be the result of a natural intraspecific cross between Savagnin and another ancient Austrian variety called Saint Georgen. It can also be found in the northeastern part of Italy, in Germany, Hungary, Romania, Russia, the Czech Republic, Slovakia, Moravia, Croatia, the United States (Oregon, Maryland, etc.), Australia, New Zealand and Canada.
Informations about the Domaine d'Escapat
The Domaine d'Escapat is one of of the world's great estates. It offers 25 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
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Mutage
The act of adding alcohol to a fresh grape must or to a fermenting must.
