Winery Belles du SudViognier
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 Viognier from the Winery Belles du Sud
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Viognier of Winery Belles du Sud in the region of Pays d'Oc is a .
Food and wine pairings with Viognier
Pairings that work perfectly with Viognier
Original food and wine pairings with Viognier
The Viognier of Winery Belles du Sud matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of fideuà (paella with pasta and fish), quiche with leeks and fresh salmon from flo or chicken noodles.
Details and technical informations about Winery Belles du Sud's Viognier.
Discover the grape variety: Viognier
White Viognier is a grape variety that originated in France (Rhone Valley). 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 grapes of small size. White Viognier can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone Valley, Burgundy, Jura, Champagne, Savoie & Bugey, Provence & Corsica, Loire Valley, Beaujolais.
Informations about the Winery Belles du Sud
The Winery Belles du Sud is one of of the world's greatest estates. It offers 13 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
