Winery Louis ChavronBlanc Moelleux
Sweet wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Blanc Moelleux
Pairings that work perfectly with Blanc Moelleux
Original food and wine pairings with Blanc Moelleux
The Blanc Moelleux of Winery Louis Chavron matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of grilled mackerel with garlic and herbs, scallops with saffron or yoghurt cake.
Details and technical informations about Winery Louis Chavron's Blanc Moelleux.
Discover the grape variety: Dureza
This grape variety is said to originate in the north of the Ardèche department, but we find it very similar to Duras from the Gaillac region (Tarn). D.N.A. analyses have shown that Syrah is related to Mondeuse Blanche (mother) and Dureza (father). Italian and Swiss researchers have also suggested that Dureza, which is now endangered, is a brother or sister of the Italian variety Teroldego and that Pinot Noir is a close relative. Dureza is registered in the Official Catalogue of wine grape varieties, list A1. - Synonym: duré or duret (for all the synonyms of the grape varieties, click here!).
Informations about the Winery Louis Chavron
The Winery Louis Chavron is one of of the world's greatest estates. It offers 32 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
