Domaine de VilleneuveTradition Languedoc Blanc
White wine
This wine generally goes well with vegetarian, poultry or lean fish.
Food and wine pairings with Tradition Languedoc Blanc
Pairings that work perfectly with Tradition Languedoc Blanc
Original food and wine pairings with Tradition Languedoc Blanc
The Tradition Languedoc Blanc of Domaine de Villeneuve matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of pasta with asparagus and chicken, quiche with bacon and gruyère cheese or chicken legs and changing.
Details and technical informations about Domaine de Villeneuve's Tradition Languedoc Blanc.
Discover the grape variety: Panse précoce
Most certainly finding its first origins in southern Provence, registered in the Official Catalogue of table grape varieties list A1. According to genetic analyses published in Montpellier (Hérault), it is the result of a cross between the bicane and the pascal blanc. It should not be confused with the foster' white grown in Italy and wrongly called panse précoce. Finally, it can also be confused with the Panse de Provence, which has downy-pubescent leaves and ripens in the second half of the year.
Informations about the Domaine de Villeneuve
The Domaine de Villeneuve is one of of the world's greatest estates. It offers 39 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: Flavours (families of)
Aromas are classified into categories called families of aromas: fruity, floral, fermentative, vegetal, woody, balsamic, spicy, mineral, empyreumatic, animal.
