Winery Clos de TriasLiquidus Mineralis
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Liquidus Mineralis
Pairings that work perfectly with Liquidus Mineralis
Original food and wine pairings with Liquidus Mineralis
The Liquidus Mineralis of Winery Clos de Trias matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or poultry such as recipes of cod brandade without potatoes, navarin of the sea da gigi or endive frichti.
Details and technical informations about Winery Clos de Trias's Liquidus Mineralis.
Discover the grape variety: Limnio
Certainly the oldest of the Greek grape varieties, it is given as having its first origins on the island of Lemnos or Limnos in the northern Aegean Sea, today much more cultivated in the northern part of Greece. It should not be confused with limniona, also of Greek origin, and to aggravate the confusion has as synonym limnio. Limnio can also be found in Romania, Italy, Germany, ... in France almost unknown.
Informations about the Winery Clos de Trias
The Winery Clos de Trias is one of of the world's greatest estates. It offers 10 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
