Winery JP. ChenetWhite Cinsault
Pink wine
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the White Cinsault from the Winery JP. Chenet
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the White Cinsault of Winery JP. Chenet in the region of Pays d'Oc is a with a nice freshness.
Food and wine pairings with White Cinsault
Pairings that work perfectly with White Cinsault
Original food and wine pairings with White Cinsault
The White Cinsault of Winery JP. Chenet matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of elodie's pasta risotto, vegan leek and tofu quiche or codfish accras.
Details and technical informations about Winery JP. Chenet's White Cinsault.
Discover the grape variety: Schioppettino
A very old grape variety that most likely originated in the Friuli Valley in northeastern Italy. Almost unknown in France, it can be found in Slovenia, in the United States (California, etc.), etc. It is not related to ribolla gialla.
Last vintages of this wine
The best vintages of White Cinsault from Winery JP. Chenet are 2013, 2009, 2014
Informations about the Winery JP. Chenet
The Winery JP. Chenet is one of of the world's great estates. It offers 101 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
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
