Winery Dominique AndiranChot !
Pink wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Chot ! of Winery Dominique Andiran in the region of Vin de France often reveals types of flavors of earth.
Food and wine pairings with Chot !
Pairings that work perfectly with Chot !
Original food and wine pairings with Chot !
The Chot ! of Winery Dominique Andiran matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of pasta with tuna, cantonese rice or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Dominique Andiran's Chot !.
Discover the grape variety: Arriloba
The white Arriloba is a grape variety that originated in . It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety is characterized by medium-sized bunches and small grapes. White Arriloba can be found in several vineyards: South West, Cognac, Bordeaux, Loire Valley, Provence & Corsica, Languedoc & Roussillon, Rhone Valley, Armagnac.
Last vintages of this wine
The best vintages of Chot ! from Winery Dominique Andiran are 2015
Informations about the Winery Dominique Andiran
The Winery Dominique Andiran is one of of the world's greatest estates. It offers 12 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
