Domaine Saint HilaireViognier
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Taste structure of the Viognier from the Domaine Saint Hilaire
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Viognier of Domaine Saint Hilaire in the region of Pays d'Oc is a powerful.
Wine flavors and olphactive analysis
On the nose the Viognier of Domaine Saint Hilaire in the region of Pays d'Oc often reveals types of flavors of peach, apricot or tree fruit.
Food and wine pairings with Viognier
Pairings that work perfectly with Viognier
Original food and wine pairings with Viognier
The Viognier of Domaine Saint Hilaire matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of traditional flemish carbonades, potato and tuna gratin or braised chicken and plantains.
Details and technical informations about Domaine Saint Hilaire's Viognier.
Discover the grape variety: Viognier
Opulent, heady whites, rich and silky, with intense aromas of apricot, yellow peach, mango, violet, honeysuckle and musky, honeyed notes. Discreet acidity, creamy finish. Star of Condrieu AOC and Château-Grillet AOC, co-vinified in Côte-Rôtie with Syrah (up to 20%). Widely exported to California (Central Coast), Australia (Eden Valley) and Languedoc. A Rhône variety.
Last vintages of this wine
The best vintages of Viognier from Domaine Saint Hilaire are 2016, 2012, 2015
Informations about the Domaine Saint Hilaire
The Domaine Saint Hilaire is one of of the world's greatest estates. It offers 38 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
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
