Winery Les Coteaux du PicEsprit Cepage Chardonnay
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Esprit Cepage Chardonnay from the Winery Les Coteaux du Pic
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Esprit Cepage Chardonnay of Winery Les Coteaux du Pic in the region of Pays d'Oc is a powerful.
Food and wine pairings with Esprit Cepage Chardonnay
Pairings that work perfectly with Esprit Cepage Chardonnay
Original food and wine pairings with Esprit Cepage Chardonnay
The Esprit Cepage Chardonnay of Winery Les Coteaux du Pic matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of gratin of coquillettes with ham, vegan leek and tofu quiche or spit-roasted chicken.
Details and technical informations about Winery Les Coteaux du Pic's Esprit Cepage Chardonnay.
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 Esprit Cepage Chardonnay from Winery Les Coteaux du Pic are 2016
Informations about the Winery Les Coteaux du Pic
The Winery Les Coteaux du Pic is one of of the world's great estates. It offers 74 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
