Winery Font NeuvePays Viognier
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Taste structure of the Pays Viognier from the Winery Font Neuve
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pays Viognier of Winery Font Neuve in the region of Languedoc-Roussillon is a powerful.
Food and wine pairings with Pays Viognier
Pairings that work perfectly with Pays Viognier
Original food and wine pairings with Pays Viognier
The Pays Viognier of Winery Font Neuve matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of ham with leek fondue, salmon steaks with lentils or thai beef wok.
Details and technical informations about Winery Font Neuve's Pays Viognier.
Discover the grape variety: Viognier
Opulent, heady whites, rich and silky, with intense aromas of apricot, yellow peach, mango, violet, honeysuckle and musky, honeyed notes. Discreet acidity, creamy finish. Star of Condrieu AOC and Château-Grillet AOC, co-vinified in Côte-Rôtie with Syrah (up to 20%). Widely exported to California (Central Coast), Australia (Eden Valley) and Languedoc. A Rhône variety.
Informations about the Winery Font Neuve
The Winery Font Neuve is one of of the world's greatest estates. It offers 7 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
