Winery HerepianVallée Des Arômes Viognier
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 Vallée Des Arômes Viognier from the Winery Herepian
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vallée Des Arômes Viognier of Winery Herepian in the region of Languedoc-Roussillon is a powerful.
Food and wine pairings with Vallée Des Arômes Viognier
Pairings that work perfectly with Vallée Des Arômes Viognier
Original food and wine pairings with Vallée Des Arômes Viognier
The Vallée Des Arômes Viognier of Winery Herepian matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of italian pasta, norwegian salmon parmentier or marinade for chicken brochettes.
Details and technical informations about Winery Herepian's Vallée Des Arômes 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 Herepian
The Winery Herepian is one of of the world's greatest estates. It offers 10 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
