Château CapitoulGrand Terroir Languedoc Blanc
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 Grand Terroir Languedoc Blanc from the Château Capitoul
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grand Terroir Languedoc Blanc of Château Capitoul in the region of Languedoc-Roussillon is a .
Food and wine pairings with Grand Terroir Languedoc Blanc
Pairings that work perfectly with Grand Terroir Languedoc Blanc
Original food and wine pairings with Grand Terroir Languedoc Blanc
The Grand Terroir Languedoc Blanc of Château Capitoul matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of pasta carbonara almost like the real thing, cream and tuna quiche or bami.
Details and technical informations about Château Capitoul's Grand Terroir Languedoc Blanc.
Discover the grape variety: Subéreux
An interspecific cross made by Albert Seibel (1844-1936) between 4595 Seibel and 4199 Seibel. Little cultivated, it was used as a progenitor in obtaining direct producer hybrids known as Villard blanc, Villard noir, Vignoles, ... .
Last vintages of this wine
The best vintages of Grand Terroir Languedoc Blanc from Château Capitoul are 2014, 2013, 2016, 2012 and 2015.
Informations about the Château Capitoul
The Château Capitoul is one of of the world's great estates. It offers 41 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: 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.
