Winery Frederic RogerComte de Vontilhac Viognier
White wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Comte de Vontilhac Viognier
Pairings that work perfectly with Comte de Vontilhac Viognier
Original food and wine pairings with Comte de Vontilhac Viognier
The Comte de Vontilhac Viognier of Winery Frederic Roger matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of chinchards with white wine and grapes, sea bream with white wine or moroccan veal tagine from hanane.
Details and technical informations about Winery Frederic Roger's Comte de Vontilhac 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.
Informations about the Winery Frederic Roger
The Winery Frederic Roger is one of of the world's greatest estates. It offers 31 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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
