Winery La PérinadePapicha Viognier
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Taste structure of the Papicha Viognier from the Winery La Périnade
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Papicha Viognier of Winery La Périnade in the region of Pays d'Oc is a powerful.
Food and wine pairings with Papicha Viognier
Pairings that work perfectly with Papicha Viognier
Original food and wine pairings with Papicha Viognier
The Papicha Viognier of Winery La Périnade matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of sauerkraut of the sea in casserole, codfish portuguese style or chicken in sauce.
Details and technical informations about Winery La Périnade's Papicha Viognier.
Discover the grape variety: Viognier
Opulent, heady whites, rich and silky, with intense aromas of apricot, yellow peach, mango, violet, honeysuckle and musky, honeyed notes. Discreet acidity, creamy finish. Star of Condrieu AOC and Château-Grillet AOC, co-vinified in Côte-Rôtie with Syrah (up to 20%). Widely exported to California (Central Coast), Australia (Eden Valley) and Languedoc. A Rhône variety.
Last vintages of this wine
The best vintages of Papicha Viognier from Winery La Périnade are 2018
Informations about the Winery La Périnade
The Winery La Périnade is one of of the world's greatest estates. It offers 2 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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
