Vignerons d'ArgeliersLe Pigeonnier Chardonnay
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 Le Pigeonnier Chardonnay from the Vignerons d'Argeliers
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Pigeonnier Chardonnay of Vignerons d'Argeliers in the region of Vin de France is a .
Wine flavors and olphactive analysis
On the nose the Le Pigeonnier Chardonnay of Vignerons d'Argeliers in the region of Vin de France often reveals types of flavors of cream, microbio or oak and sometimes also flavors of tree fruit, spices or citrus fruit.
Food and wine pairings with Le Pigeonnier Chardonnay
Pairings that work perfectly with Le Pigeonnier Chardonnay
Original food and wine pairings with Le Pigeonnier Chardonnay
The Le Pigeonnier Chardonnay of Vignerons d'Argeliers matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of pasta with chicken, peppers and mushrooms, magic cake cheese quiche or leek pie.
Details and technical informations about Vignerons d'Argeliers's Le Pigeonnier Chardonnay.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Le Pigeonnier Chardonnay from Vignerons d'Argeliers are 2018, 2015, 2017, 2013 and 2016.
Informations about the Vignerons d'Argeliers
The Vignerons d'Argeliers is one of of the world's greatest estates. It offers 30 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
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
