Winery PradellesMagie d'Automne Blanc
White wine
This wine is a blend of 2 varietals which are the Chenin blanc and the Liliorila.
This wine generally goes well with fruity desserts, poultry or lean fish.
Food and wine pairings with Magie d'Automne Blanc
Pairings that work perfectly with Magie d'Automne Blanc
Original food and wine pairings with Magie d'Automne Blanc
The Magie d'Automne Blanc of Winery Pradelles matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of sliced tuna with tomato sauce, marinated mussels with parsley or quick chocolate fudge cake.
Details and technical informations about Winery Pradelles's Magie d'Automne Blanc.
Discover the grape variety: Chenin blanc
Chameleon whites with taut acidity, ranging from mineral dry (Savennières, Vouvray sec) to off-dry and medium-sweet (Vouvray, Montlouis), sumptuous botrytised sweet (Quarts-de-Chaume, Bonnezeaux, Coteaux du Layon) and brilliant sparkling (Crémant de Loire, Vouvray brut). Aromas of quince, apple, honey, white flowers, beeswax and flint. An Anjou variety, also star of South Africa's Western Cape.
Informations about the Winery Pradelles
The Winery Pradelles is one of of the world's greatest estates. It offers 9 wines for sale in the of Comté Tolosan to come and discover on site or to buy online.
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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
