Winery Les Vignes de l'ArqueAmélie
White wine
This wine is a blend of 2 varietals which are the Chardonnay and the Roussanne.
In the mouth this white wine is a .
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Amélie from the Winery Les Vignes de l'Arque
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Amélie of Winery Les Vignes de l'Arque in the region of Pays d'Oc is a .
Food and wine pairings with Amélie
Pairings that work perfectly with Amélie
Original food and wine pairings with Amélie
The Amélie of Winery Les Vignes de l'Arque matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of tagliatelle with carbonara, summer tuna quiche or lemongrass chicken.
Details and technical informations about Winery Les Vignes de l'Arque's Amélie.
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 Vignes de l'Arque
The Winery Les Vignes de l'Arque is one of of the world's greatest estates. It offers 24 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
