Château de LascoursMuscat Sec
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 Muscat Sec from the Château de Lascours
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Muscat Sec of Château de Lascours in the region of Pays d'Oc is a .
Food and wine pairings with Muscat Sec
Pairings that work perfectly with Muscat Sec
Original food and wine pairings with Muscat Sec
The Muscat Sec of Château de Lascours matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of zucchini and goat cheese lasagna, zucchini quiche or cajun jumbalaya rice.
Details and technical informations about Château de Lascours's Muscat Sec.
Discover the grape variety: Araignan
Araignan blanc is a grape variety that originated in France (south of France). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. Araignan blanc is found in the vineyards of Provence and Corsica.
Informations about the Château de Lascours
The Château de Lascours is one of of the world's greatest estates. It offers 12 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
