Les Vignerons ParisiensLe Petit Parisien Blanc
White wine
This wine is a blend of 2 varietals which are the Marsanne and the Viognier.
This wine generally goes well with pork, poultry or game (deer, venison).
Food and wine pairings with Le Petit Parisien Blanc
Pairings that work perfectly with Le Petit Parisien Blanc
Original food and wine pairings with Le Petit Parisien Blanc
The Le Petit Parisien Blanc of Les Vignerons Parisiens matches generally quite well with dishes of pork, game (deer, venison) or rich fish (salmon, tuna etc) such as recipes of north welsch, duck breast with peaches and spices or gratin dauphinois with smoked salmon.
Details and technical informations about Les Vignerons Parisiens's Le Petit Parisien Blanc.
Discover the grape variety: Marsanne
Rich, structured whites with a round palate and long finish, with aromas of ripe yellow fruits, honey, white flowers, toasted almond and mineral notes. Fine ageing potential, developing waxy and truffle nuances with age. Key variety in the great whites of the northern Rhône (Hermitage, Crozes-Hermitage, Saint-Joseph, Saint-Péray) blended with roussanne. Also exported to Australia (Victoria) and California. Native Rhône variety.
Last vintages of this wine
The best vintages of Le Petit Parisien Blanc from Les Vignerons Parisiens are 2019, 2018, 0
Informations about the Les Vignerons Parisiens
The Les Vignerons Parisiens is one of of the world's greatest estates. It offers 11 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: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
