Winery Mas NeufL'Inédit Muscat - Sauvignon
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 L'Inédit Muscat - Sauvignon from the Winery Mas Neuf
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the L'Inédit Muscat - Sauvignon of Winery Mas Neuf in the region of Pays d'Oc is a .
Food and wine pairings with L'Inédit Muscat - Sauvignon
Pairings that work perfectly with L'Inédit Muscat - Sauvignon
Original food and wine pairings with L'Inédit Muscat - Sauvignon
The L'Inédit Muscat - Sauvignon of Winery Mas Neuf matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of lasagna bolognese, quiche without eggs or pasta carbonara.
Details and technical informations about Winery Mas Neuf's L'Inédit Muscat - Sauvignon.
Discover the grape variety: Prima
Cross between lival and cardinal obtained in 1974. It has been registered in the official catalogue of table grape varieties, list A1, since 1996.
Last vintages of this wine
The best vintages of L'Inédit Muscat - Sauvignon from Winery Mas Neuf are 2018, 2016, 2013
Informations about the Winery Mas Neuf
The Winery Mas Neuf is one of of the world's greatest estates. It offers 11 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: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
