Winery Mas des EtoilesBladinières-Liort Blanc
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Bladinières-Liort Blanc
Pairings that work perfectly with Bladinières-Liort Blanc
Original food and wine pairings with Bladinières-Liort Blanc
The Bladinières-Liort Blanc of Winery Mas des Etoiles matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of roast pork with mustard and honey, quebec style barbecued salmon or chicken chop suey.
Details and technical informations about Winery Mas des Etoiles's Bladinières-Liort 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.
Last vintages of this wine
The best vintages of Bladinières-Liort Blanc from Winery Mas des Etoiles are 2014
Informations about the Winery Mas des Etoiles
The Winery Mas des Etoiles is one of of the world's greatest estates. It offers 10 wines for sale in the of Côtes du Lot to come and discover on site or to buy online.
The wine region of Côtes du Lot
IGP of the Southwest around Rocamadour and beyond AOP Cahors: Malbec flagship red with notes of blackberry, plum, blackcurrant, violet and spice and cocoa touch, but allowing Merlot, Tannat and Cabernet Sauvignon. Whites and rosés also produced with fruity and light signature profiles. More accessible and convivial style than Cahors, perfect for simple dishes. IGP, varied Lot terroirs (limestone causses, alluvium), temperate climate.
The wine region of Comté Tolosan
IGP covering all of southwest France across 12 departments, a broad and accessible palette. On the Garonne right bank, supple reds dominate: signature Merlot with signature notes of plum, ripe cherry, cocoa and a herbaceous touch, round tannins. Firm Cabernet, spicy Syrah, tannic local Tannat. Left bank for whites: vivid Colombard and Gros Manseng (citrus, grapefruit, exotic fruits), aromatic Sauvignon.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
