Winery Pierre BaptisteChâteau de Vlieland
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 Château de Vlieland from the Winery Pierre Baptiste
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Château de Vlieland of Winery Pierre Baptiste in the region of Pays d'Oc is a .
Food and wine pairings with Château de Vlieland
Pairings that work perfectly with Château de Vlieland
Original food and wine pairings with Château de Vlieland
The Château de Vlieland of Winery Pierre Baptiste matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of spaghetti with knackis, zucchini and goat cheese quiche or turkey osso buco.
Details and technical informations about Winery Pierre Baptiste's Château de Vlieland.
Discover the grape variety: Doña Blanca
Fresh, aromatic dry whites with a pale golden colour, supple palate and lively acidity, showing signature aromas of citrus (lemon), white-fleshed fruits (apple, pear), white flowers and Atlantic mineral notes. Thirst-quenching Iberian north-west profile. Contributes to the white DO Valdeorras and Monterrei wines in Galicia, and to northern Portugal under the names síria or roupeiro. Native white variety of the Spanish region of Galicia.
Informations about the Winery Pierre Baptiste
The Winery Pierre Baptiste is one of of the world's great estates. It offers 28 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
