Domaine de Massereaul'Imprévu
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 l'Imprévu from the Domaine de Massereau
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the l'Imprévu of Domaine de Massereau in the region of Languedoc-Roussillon is a .
Food and wine pairings with l'Imprévu
Pairings that work perfectly with l'Imprévu
Original food and wine pairings with l'Imprévu
The l'Imprévu of Domaine de Massereau matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of pasta with porcini mushrooms, quiche without pastry, courgette and blue cheese or korean bibimbap.
Details and technical informations about Domaine de Massereau's l'Imprévu.
Discover the grape variety: Pinella blanca
A very old grape variety that has been cultivated for a very long time in Italy - where it originated - and that can still be found today in the Veneto region. It is also known in Slovenia and Bulgaria, but is virtually unknown in France. According to genetic analysis, it is related to the white gouais, which it resembles somewhat. There is a Pinella nera, but it is not clear whether it is the black form.
Informations about the Domaine de Massereau
The Domaine de Massereau is one of of the world's greatest estates. It offers 15 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
