Les Vignerons de GrimaudLes Cépages du Golfe Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Les Cépages du Golfe Chardonnay
Pairings that work perfectly with Les Cépages du Golfe Chardonnay
Original food and wine pairings with Les Cépages du Golfe Chardonnay
The Les Cépages du Golfe Chardonnay of Les Vignerons de Grimaud matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of home-made coq au vin, lasagne with two salmons or summer tuna quiche.
Details and technical informations about Les Vignerons de Grimaud's Les Cépages du Golfe 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.
Informations about the Les Vignerons de Grimaud
The Les Vignerons de Grimaud is one of of the world's great estates. It offers 56 wines for sale in the of Côtes de Provence to come and discover on site or to buy online.
The wine region of Côtes de Provence
World reference for pale, elegant rosé: salmon to onion-skin hue, notes of strawberry, pink grapefruit, white peach and flowers, fresh, dry, mineral palate, taut finish. 90% of output, the Provençal signature. Grenache, Cinsault, Syrah and native Tibouren in the blend. A few fleshy Mediterranean reds (Mourvèdre, Syrah) and saline Vermentino 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: 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.
