Domaine de MalaigueCharme Blanc
White wine
This wine is a blend of 2 varietals which are the Chardonnay and the Roussanne.
In the mouth this white wine is a .
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Charme Blanc from the Domaine de Malaigue
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Charme Blanc of Domaine de Malaigue in the region of Languedoc-Roussillon is a .
Food and wine pairings with Charme Blanc
Pairings that work perfectly with Charme Blanc
Original food and wine pairings with Charme Blanc
The Charme Blanc of Domaine de Malaigue matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of pasta with boursin, quiche with bacon and gruyère cheese or chicken tagine.
Details and technical informations about Domaine de Malaigue's Charme 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 Charme Blanc from Domaine de Malaigue are 0
Informations about the Domaine de Malaigue
The Domaine de Malaigue is one of of the world's greatest estates. It offers 10 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
