Winery LarocheMas La Chevaliere Vignoble Peyroli Blanc
White wine
This wine is a blend of 2 varietals which are the Chardonnay and the Viognier.
In the mouth this white wine is a .
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Mas La Chevaliere Vignoble Peyroli Blanc from the Winery Laroche
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mas La Chevaliere Vignoble Peyroli Blanc of Winery Laroche in the region of Pays d'Oc is a .
Food and wine pairings with Mas La Chevaliere Vignoble Peyroli Blanc
Pairings that work perfectly with Mas La Chevaliere Vignoble Peyroli Blanc
Original food and wine pairings with Mas La Chevaliere Vignoble Peyroli Blanc
The Mas La Chevaliere Vignoble Peyroli Blanc of Winery Laroche matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of pasta with mussels, summer tuna quiche or quiche with leeks and fresh salmon from flo.
Details and technical informations about Winery Laroche's Mas La Chevaliere Vignoble Peyroli Blanc.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Informations about the Winery Laroche
The Winery Laroche is one of of the world's great estates. It offers 84 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
