Winery Pascal PaoliPétillant de Muscat
Sparkling wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Pétillant de Muscat
Pairings that work perfectly with Pétillant de Muscat
Original food and wine pairings with Pétillant de Muscat
The Pétillant de Muscat of Winery Pascal Paoli matches generally quite well with dishes of spicy food or sweet desserts such as recipes of alsatian sauerkraut or grandma's cherry clafoutis.
Details and technical informations about Winery Pascal Paoli's Pétillant de Muscat.
Discover the grape variety: Arinarnoa
Arinarnoa noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. Arinarnoa noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, Armagnac.
Informations about the Winery Pascal Paoli
The Winery Pascal Paoli is one of of the world's great estates. It offers 13 wines for sale in the of Corsica to come and discover on site or to buy online.
The wine region of Corsica
Corsica is an island in the Mediterranean Sea, located between the southeast coast of Provence and the west coast of Tuscany. Although it is closer to Italy, Corsica has been under French rule since 1769 and is one of the 26 regions of France. The island's Italian origins are evident in its wines, which are mainly made from the classic Italian Grapes Vermentino and Sangiovese (known here as Rolle and Nielluccio respectively). Despite its remoteness, Corsican winemakers have amassed an impressive and diverse portfolio of grape varieties - there are very few places on earth where Pinot Noir, Tempranillo and Barbarossa grow side by side.
The word of the wine: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
