Winery DourbieMarie Nostra
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Marie Nostra
Pairings that work perfectly with Marie Nostra
Original food and wine pairings with Marie Nostra
The Marie Nostra of Winery Dourbie matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of suckling pig leg in the oven, sea bream or mussels with white wine and tomato.
Details and technical informations about Winery Dourbie's Marie Nostra.
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.
Last vintages of this wine
The best vintages of Marie Nostra from Winery Dourbie are 2007, 2012, 2011, 2010
Informations about the Winery Dourbie
The Winery Dourbie is one of of the world's greatest estates. It offers 26 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
