Domaine de MalavieilleCharmille Blanc
White wine
This wine is a blend of 4 varietals which are the Chardonnay, the Terret, the Vermentino and the Viognier.
In the mouth this white wine is a .
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Charmille Blanc from the Domaine de Malavieille
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Charmille Blanc of Domaine de Malavieille in the region of Pays d'Oc is a .
Food and wine pairings with Charmille Blanc
Pairings that work perfectly with Charmille Blanc
Original food and wine pairings with Charmille Blanc
The Charmille Blanc of Domaine de Malavieille matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of pasta with vegetables, zucchini and goat cheese quiche or roast chicken and potatoes.
Details and technical informations about Domaine de Malavieille's Charmille Blanc.
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 Domaine de Malavieille
The Domaine de Malavieille is one of of the world's great estates. It offers 28 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
