Château Haut BlanvillePeyrals Blanc
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 Peyrals Blanc from the Château Haut Blanville
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Peyrals Blanc of Château Haut Blanville in the region of Languedoc-Roussillon is a .
Food and wine pairings with Peyrals Blanc
Pairings that work perfectly with Peyrals Blanc
Original food and wine pairings with Peyrals Blanc
The Peyrals Blanc of Château Haut Blanville matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of fish with tamarind, quiche without pastry, courgette and blue cheese or spanish omelette (tortilla auténtica).
Details and technical informations about Château Haut Blanville's Peyrals Blanc.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). 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 bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Château Haut Blanville
The Château Haut Blanville is one of of the world's great estates. It offers 79 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
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The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
