Winery MalesanBlanc Sec
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Blanc Sec from the Winery Malesan
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blanc Sec of Winery Malesan in the region of Vin de France is a powerful.
Food and wine pairings with Blanc Sec
Pairings that work perfectly with Blanc Sec
Original food and wine pairings with Blanc Sec
The Blanc Sec of Winery Malesan matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of brussels sprouts with bacon in a casserole, goat cheese and bacon quiche or chicken wrap.
Details and technical informations about Winery Malesan's Blanc Sec.
Discover the grape variety: Mornen
Light and fruity reds with a clear ruby colour, smooth tannins, an airy palate with preserved acidity, and aromas of red fruits (raspberry) with discreet peppery notes. Rustic Rhône Valley profile. Preserved for its heritage value, surviving in a few patrimonial plots in Ardèche; studied for its ampelographic interest. Native French black variety, formerly grown in Ardèche and the Rhône Valley.
Last vintages of this wine
The best vintages of Blanc Sec from Winery Malesan are 2012, 2013
Informations about the Winery Malesan
The Winery Malesan is one of of the world's great estates. It offers 36 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: Gout (wine of)
In red wine making, the wine comes directly from the vat after devatting (see press).
