Winery Jean-Pierre Robinotl'Ange Vin L'iris
White wine
This wine generally goes well with fruity desserts, lean fish or shellfish.
The l'Ange Vin L'iris of the Winery Jean-Pierre Robinot is in the top 10 of wines of Vin de France.
Wine flavors and olphactive analysis
On the nose the l'Ange Vin L'iris of Winery Jean-Pierre Robinot in the region of Vin de France often reveals types of flavors of quince, minerality or pear and sometimes also flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with l'Ange Vin L'iris
Pairings that work perfectly with l'Ange Vin L'iris
Original food and wine pairings with l'Ange Vin L'iris
The l'Ange Vin L'iris of Winery Jean-Pierre Robinot matches generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of garlic shrimp, my brazilian sister-in-law's coconut milk fish or yoghurt cake.
Details and technical informations about Winery Jean-Pierre Robinot's l'Ange Vin L'iris.
Discover the grape variety: Chenin blanc
Chameleon whites with taut acidity, ranging from mineral dry (Savennières, Vouvray sec) to off-dry and medium-sweet (Vouvray, Montlouis), sumptuous botrytised sweet (Quarts-de-Chaume, Bonnezeaux, Coteaux du Layon) and brilliant sparkling (Crémant de Loire, Vouvray brut). Aromas of quince, apple, honey, white flowers, beeswax and flint. An Anjou variety, also star of South Africa's Western Cape.
Last vintages of this wine
The best vintages of l'Ange Vin L'iris from Winery Jean-Pierre Robinot are 2017, 2013, 2014, 2016 and 2015.
Informations about the Winery Jean-Pierre Robinot
The Winery Jean-Pierre Robinot is one of of the world's greatest estates. It offers 25 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
