Winery Jules DescombinsOc Blanc
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Oc Blanc from the Winery Jules Descombins
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Oc Blanc of Winery Jules Descombins in the region of Burgundy is a powerful.
Food and wine pairings with Oc Blanc
Pairings that work perfectly with Oc Blanc
Original food and wine pairings with Oc Blanc
The Oc Blanc of Winery Jules Descombins matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of pasta with puttanesca sauce, papillotes of mackerel or fried squid.
Details and technical informations about Winery Jules Descombins's Oc Blanc.
Discover the grape variety: Blancard
Originally from the southwestern Atlantic region of France, Blancard has long been cultivated in the Gers, Landes, Eastern Pyrenees and the High Pyrenees. Blancard is practically no longer present in the vineyards and is therefore in danger of disappearing.
Informations about the Winery Jules Descombins
The Winery Jules Descombins is one of of the world's great estates. It offers 20 wines for sale in the of Burgundy to come and discover on site or to buy online.
The wine region of Burgundy
Bourgogne is the catch-all regional appellation title of the Burgundy wine region in eastern France ("Bourgogne" is the French name for Burgundy). Burgundy has a Complex and comprehensive appellation system; counting Premier Cru and Grand Cru titles, the region has over 700 appellation titles for its wines. Thus, Burgundy wines often come from one Vineyard (or several separate vineyards) without an appellation title specific to the region, Village or even vineyard. A standard Burgundy wine may be made from grapes grown in one or more of Burgundy's 300 communes.
The word of the wine: Liquid
Sweet wine containing more than 50 grams of residual sugar per liter. Sweet wines are made from grapes often affected by botrytis cinerea and concentrated either by passerillage (drying of the grapes on the vine stock), or after the harvest (straw wines), or by the cold (ice wines).
