Winery IntenseL'Esparrou 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 L'Esparrou Blanc from the Winery Intense
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the L'Esparrou Blanc of Winery Intense in the region of Pays d'Oc is a .
Food and wine pairings with L'Esparrou Blanc
Pairings that work perfectly with L'Esparrou Blanc
Original food and wine pairings with L'Esparrou Blanc
The L'Esparrou Blanc of Winery Intense matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of spaghetti with courgettes and italian ham, summer tuna quiche or fresh pasta.
Details and technical informations about Winery Intense's L'Esparrou Blanc.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of L'Esparrou Blanc from Winery Intense are 1988, 2016, 2014, 2018 and 2017.
Informations about the Winery Intense
The Winery Intense is one of of the world's greatest estates. It offers 9 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: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
