Winery Mas RougePoisson Blanc
White wine
This wine is a blend of 2 varietals which are the Chardonnay and the Roussanne.
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Poisson Blanc from the Winery Mas Rouge
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Poisson Blanc of Winery Mas Rouge in the region of Pays d'Oc is a with a nice freshness.
Food and wine pairings with Poisson Blanc
Pairings that work perfectly with Poisson Blanc
Original food and wine pairings with Poisson Blanc
The Poisson Blanc of Winery Mas Rouge matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of thai coconut chicken with black mushrooms, tuna, pepper and tomato quiche or nanie's diced ham quiche.
Details and technical informations about Winery Mas Rouge's Poisson 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 Poisson Blanc from Winery Mas Rouge are 2013
Informations about the Winery Mas Rouge
The Winery Mas Rouge is one of of the world's greatest estates. It offers 13 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
