Winery EurovinsPiaf Blanc Moelleux
Sweet wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Piaf Blanc Moelleux
Pairings that work perfectly with Piaf Blanc Moelleux
Original food and wine pairings with Piaf Blanc Moelleux
The Piaf Blanc Moelleux of Winery Eurovins matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of macaroonade from sète, sea bream with sweet spices or broccoli and blue cheese quiche without pastry.
Details and technical informations about Winery Eurovins's Piaf Blanc Moelleux.
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 Winery Eurovins
The Winery Eurovins is one of of the world's great estates. It offers 95 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
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
