Winery Les Deux TerresL'Adret
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Taste structure of the L'Adret from the Winery Les Deux Terres
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the L'Adret of Winery Les Deux Terres in the region of Languedoc-Roussillon is a powerful.
Wine flavors and olphactive analysis
On the nose the L'Adret of Winery Les Deux Terres in the region of Languedoc-Roussillon often reveals types of flavors of stone, stone fruit or earth and sometimes also flavors of microbio, tree fruit.
Food and wine pairings with L'Adret
Pairings that work perfectly with L'Adret
Original food and wine pairings with L'Adret
The L'Adret of Winery Les Deux Terres matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of home-made white pudding, sea bream with sweet spices or balinese-style bonito.
Details and technical informations about Winery Les Deux Terres's L'Adret.
Discover the grape variety: Viognier
Opulent, heady whites, rich and silky, with intense aromas of apricot, yellow peach, mango, violet, honeysuckle and musky, honeyed notes. Discreet acidity, creamy finish. Star of Condrieu AOC and Château-Grillet AOC, co-vinified in Côte-Rôtie with Syrah (up to 20%). Widely exported to California (Central Coast), Australia (Eden Valley) and Languedoc. A Rhône variety.
Last vintages of this wine
The best vintages of L'Adret from Winery Les Deux Terres are 2018, 2016
Informations about the Winery Les Deux Terres
The Winery Les Deux Terres is one of of the world's greatest estates. It offers 14 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
