Winery La Petite BaigneuseTrinquette
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Trinquette of Winery La Petite Baigneuse in the region of Vin de France often reveals types of flavors of earth, red fruit or black fruit.
Food and wine pairings with Trinquette
Pairings that work perfectly with Trinquette
Original food and wine pairings with Trinquette
The Trinquette of Winery La Petite Baigneuse matches generally quite well with dishes of beef, lamb or spicy food such as recipes of monkfish tagine, lamb tagine with prunes and almonds or royal couscous (lamb, chicken, merguez).
Details and technical informations about Winery La Petite Baigneuse's Trinquette.
Discover the grape variety: Amandin
Interspecific cross between 7489 (direct white producer hybrid) and Hamburg Muscat obtained in 1979, registered in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Trinquette from Winery La Petite Baigneuse are 2017, 2009, 2018, 2015 and 2014.
Informations about the Winery La Petite Baigneuse
The Winery La Petite Baigneuse is one of of the world's greatest estates. It offers 16 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
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Solera
A method of maturing practiced in Andalusia for certain sherries, which aims to continuously blend older and younger wines. It consists of stacking several layers of barrels; those located at ground level (solera) contain the oldest wines, the youngest being stored in the barrels on the upper level. The wine to be bottled is taken from the barrels on the lower level, which is replaced by younger wine from the upper level, and so on.
