Winery Le Petit CourselleLes Copinnes Blanc
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Les Copinnes Blanc of Winery Le Petit Courselle in the region of Vin de France often reveals types of flavors of peach, green apple or white pepper and sometimes also flavors of grass, microbio or vegetal.
Food and wine pairings with Les Copinnes Blanc
Pairings that work perfectly with Les Copinnes Blanc
Original food and wine pairings with Les Copinnes Blanc
The Les Copinnes Blanc of Winery Le Petit Courselle matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of north welsch, salmon pavés en papillote or brasucade of mussels from languedoc.
Details and technical informations about Winery Le Petit Courselle's Les Copinnes 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.
Last vintages of this wine
The best vintages of Les Copinnes Blanc from Winery Le Petit Courselle are 2018, 2016, 2017, 2015
Informations about the Winery Le Petit Courselle
The Winery Le Petit Courselle is one of of the world's greatest estates. It offers 2 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
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
