Domaine des Grandes VignesQuincie Beaujolais Blanc
White wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Quincie Beaujolais Blanc
Pairings that work perfectly with Quincie Beaujolais Blanc
Original food and wine pairings with Quincie Beaujolais Blanc
The Quincie Beaujolais Blanc of Domaine des Grandes Vignes matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with tuna, garlic and lemon cream, tournedos rossini with port sauce or blue cord.
Details and technical informations about Domaine des Grandes Vignes's Quincie Beaujolais Blanc.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Domaine des Grandes Vignes
The Domaine des Grandes Vignes is one of of the world's great estates. It offers 17 wines for sale in the of Beaujolais to come and discover on site or to buy online.
The wine region of Beaujolais
Beaujolais is an important wine region in eastern France, famous for its vibrant, Fruity red wines made from Gamay. It is located immediately South of Burgundy, of which it is sometimes considered a Part, although it is in the administrative region of Rhône. The extensive plantings of Gamay in this region make Beaujolais one of the few regions in the world that is so concentrated on a single Grape variety. Pinot Noir is used in small quantities in red and rosé wines, but in the name of regional identity, it is being phased out and will only be allowed until the 2015 harvest.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
