Winery HostellerieAmbassadeur Blanc
White wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Ambassadeur Blanc
Pairings that work perfectly with Ambassadeur Blanc
Original food and wine pairings with Ambassadeur Blanc
The Ambassadeur Blanc of Winery Hostellerie matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of tuna, pepper and tomato quiche, lobster armorican style or brownies with nuts.
Details and technical informations about Winery Hostellerie's Ambassadeur Blanc.
Discover the grape variety: Camaralet de Lasseube
The camaralet of Lasseube has its origins in the Pyrenees, in Bearn. It can be called gentil aromatique, petit camarau or moustardet. Its bunches are of medium size but its berries are small. The berries turn golden yellow when they reach maturity. This grape variety has two approved clones since 1998: 1023 and 1024. It occupies a little less than one hectare in France and is often vinified with other grape varieties such as lauzet and gros manseng. Camaralet de Lasseube is matured about twenty days after Chasselas. Its more or less compact and winged bunches are not affected by grey rot until after maturity. Its female flowers often expose this grape variety to significant risks of coulure, which makes it possible to obtain an alcoholic wine that is full-bodied but fine. Depending on the type, the aromas of the camaralet de Lasseube may recall fennel, pepper or cinnamon.
Informations about the Winery Hostellerie
The Winery Hostellerie is one of of the world's great estates. It offers 31 wines for sale in the of Provence to come and discover on site or to buy online.
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
