Château ThuerryLes Abeillons Blanc
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Les Abeillons Blanc of Château Thuerry in the region of Provence often reveals types of flavors of citrus, minerality or earth and sometimes also flavors of tree fruit, citrus fruit.
Food and wine pairings with Les Abeillons Blanc
Pairings that work perfectly with Les Abeillons Blanc
Original food and wine pairings with Les Abeillons Blanc
The Les Abeillons Blanc of Château Thuerry matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of leek and fresh salmon tart, chicken with scampi for christmas or apple cake.
Details and technical informations about Château Thuerry's Les Abeillons Blanc.
Discover the grape variety: Rolle
Structured, aromatic whites with an ample mouth and fresh acidity, featuring aromas of citrus (grapefruit, lemon), pear, white flesh fruits, white flowers, fennel and typical marine saline notes. Slightly bitter finish on citrus peel. The absolute signature of great Provence whites (Côtes de Provence AOC, Bellet AOC), a pillar of Corsican whites (Patrimonio AOC, Ajaccio AOC) and present in Languedoc. The French name for Italian Vermentino, native Mediterranean grape.
Last vintages of this wine
The best vintages of Les Abeillons Blanc from Château Thuerry are 2014, 2017, 2016, 2013 and 2012.
Informations about the Château Thuerry
The Château Thuerry is one of of the world's greatest estates. It offers 21 wines for sale in the of Coteaux Varois en Provence to come and discover on site or to buy online.
The wine region of Coteaux Varois en Provence
Provençal AOC of the Var hinterland (28 villages, ~2,229 ha) tempered by the Sainte-Baume massif. Signature rosés dominate (91%): pale robe with signature notes of strawberry, grapefruit, white peach, flowers (rose, garrigue) and a citrus touch, fresh and thirst-quenching palate — more structured and mineral than the coast thanks to altitude. Cinsault, Grenache, Syrah, Mourvèdre at the base, local Tibouren. Supple cherry-garrigue reds, Rolle and Clairette whites.
The wine region of Provence
World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.
The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
