Domaine Mas de la TourBlanc
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Blanc from the Domaine Mas de la Tour
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blanc of Domaine Mas de la Tour in the region of Pays d'Oc is a .
Wine flavors and olphactive analysis
On the nose the Blanc of Domaine Mas de la Tour in the region of Pays d'Oc often reveals types of flavors of microbio, oak.
Food and wine pairings with Blanc
Pairings that work perfectly with Blanc
Original food and wine pairings with Blanc
The Blanc of Domaine Mas de la Tour matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of cannelloni of meat, quiche with bacon and gruyère cheese or coconut chicken and curry.
Details and technical informations about Domaine Mas de la Tour's Blanc.
Discover the grape variety: Allegro
Interspecific cross between chancellor and rondo obtained in 1983 and in Germany by Ernst Rühl.
Last vintages of this wine
The best vintages of Blanc from Domaine Mas de la Tour are 2015, 2014, 2016, 2013
Informations about the Domaine Mas de la Tour
The Domaine Mas de la Tour is one of of the world's greatest estates. It offers 10 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
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
