Château Le PayralBise
White wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Wine flavors and olphactive analysis
On the nose the Bise of Château Le Payral in the region of Vin de France often reveals types of flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with Bise
Pairings that work perfectly with Bise
Original food and wine pairings with Bise
The Bise of Château Le Payral matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of baked bar, scallop mousse or pancakes.
Details and technical informations about Château Le Payral's Bise.
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 Bise from Château Le Payral are 0, 2020
Informations about the Château Le Payral
The Château Le Payral is one of of the world's greatest estates. It offers 15 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: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
