Winery Les Deux PinsViognier - Chardonnay
White wine
This wine is a blend of 2 varietals which are the Chardonnay and the Viognier.
This wine generally goes well with vegetarian, poultry or lean fish.
Food and wine pairings with Viognier - Chardonnay
Pairings that work perfectly with Viognier - Chardonnay
Original food and wine pairings with Viognier - Chardonnay
The Viognier - Chardonnay of Winery Les Deux Pins matches generally quite well with dishes of pork, game (deer, venison) or rich fish (salmon, tuna etc) such as recipes of veal saltimbocca, wild boar stew marinated in red wine or cream and tuna quiche.
Details and technical informations about Winery Les Deux Pins's Viognier - 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.
Informations about the Winery Les Deux Pins
The Winery Les Deux Pins is one of wineries to follow in Vin de Pays.. It offers 6 wines for sale in the of Vin de Pays to come and discover on site or to buy online.
The wine region of Vin de Pays
Intermediate category between AOC and Vin de France (renamed IGP in 2009), 27% of national volume. Accessible, expressive wines defined by their grape: opulent Chardonnay, lively Sauvignon, round Merlot, peppery Syrah, floral Viognier with apricot. 76 IGP in France at 3 scales: regional (Pays d'Oc, Méditerranée, Val de Loire), departmental or local. Flexible rules, wide range of permitted grapes, free grape and vintage labelling.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
