Winery HaussmannUne P'Tite Envie Muscat
White wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Une P'Tite Envie Muscat
Pairings that work perfectly with Une P'Tite Envie Muscat
Original food and wine pairings with Une P'Tite Envie Muscat
The Une P'Tite Envie Muscat of Winery Haussmann matches generally quite well with dishes of spicy food or sweet desserts such as recipes of chicken curry with coconut milk and cashew nuts or the coughing cat's apple crumble.
Details and technical informations about Winery Haussmann's Une P'Tite Envie Muscat.
Discover the grape variety: Crouchen
Crouchen blanc is a grape variety that originated in France (Pyrénées-Atlantiques). 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 small to medium-sized bunches and medium-sized grapes. Crouchen blanc can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Armagnac.
Last vintages of this wine
The best vintages of Une P'Tite Envie Muscat from Winery Haussmann are 0
Informations about the Winery Haussmann
The Winery Haussmann is one of of the world's great estates. It offers 53 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
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
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.
