Domaine du BòscDemoiselle du Bosc
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 Demoiselle du Bosc from the Domaine du Bòsc
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Demoiselle du Bosc of Domaine du Bòsc in the region of Pays d'Oc is a .
Food and wine pairings with Demoiselle du Bosc
Pairings that work perfectly with Demoiselle du Bosc
Original food and wine pairings with Demoiselle du Bosc
The Demoiselle du Bosc of Domaine du Bòsc matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of mami's macaroni and gruyere gratin, tuna, pepper and tomato quiche or english breakfast.
Details and technical informations about Domaine du Bòsc's Demoiselle du Bosc.
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 Demoiselle du Bosc from Domaine du Bòsc are 2013
Informations about the Domaine du Bòsc
The Domaine du Bòsc is one of of the world's great estates. It offers 22 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
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
