Winery Jean PerrierCandie Viognier
White wine
This wine generally goes well with pork, poultry or game (deer, venison).
Food and wine pairings with Candie Viognier
Pairings that work perfectly with Candie Viognier
Original food and wine pairings with Candie Viognier
The Candie Viognier of Winery Jean Perrier matches generally quite well with dishes of pork, game (deer, venison) or shellfish such as recipes of quiche without eggs, watercress salad with vitamins or thai shrimp soup (tom yam goong).
Details and technical informations about Winery Jean Perrier's Candie Viognier.
Discover the grape variety: Viognier
White Viognier is a grape variety that originated in France (Rhone Valley). 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 grapes of small size. White Viognier can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone Valley, Burgundy, Jura, Champagne, Savoie & Bugey, Provence & Corsica, Loire Valley, Beaujolais.
Last vintages of this wine
The best vintages of Candie Viognier from Winery Jean Perrier are 2018
Informations about the Winery Jean Perrier
The Winery Jean Perrier is one of of the world's great estates. It offers 112 wines for sale in the of Savoie to come and discover on site or to buy online.
The wine region of Savoie
Savoie is a wine region in eastern France, in the mountainous areas just South of Lake Geneva and on the border with Switzerland. The location and geography of the region has very much defined its Character, which is fragmented, hilly and slightly Swiss. This is evident in the fresh, crisp white wines produced here, as well as in the labels of the region's wines. Many bear a white cross on a red background - the flag of Switzerland and Savoy.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
