
Winery Pujol IzardLes Capitelles Blanc
This wine generally goes well with pork, vegetarian or poultry.

Food and wine pairings with Les Capitelles Blanc
Pairings that work perfectly with Les Capitelles Blanc
Original food and wine pairings with Les Capitelles Blanc
The Les Capitelles Blanc of Winery Pujol Izard matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of pan-fried carrots, sea bass in mustard and rosemary wrappers or scallops or scallops express with cognac.
Details and technical informations about Winery Pujol Izard's Les Capitelles 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 Les Capitelles Blanc from Winery Pujol Izard are 2017
Informations about the Winery Pujol Izard
The Winery Pujol Izard is one of of the world's great estates. It offers 58 wines for sale in the of Coteaux de Peyriac to come and discover on site or to buy online.
The wine region of Coteaux de Peyriac
Languedoc IGP in the Minervois (Aude and Hérault, 3 colours): Grenache, Syrah and Mourvèdre as flagship reds — profile of red and black fruits, Mediterranean spice notes and garrigue nuances. Vermentino and Sauvignon Blanc in fresh whites with citrus and white flower aromas. Carignan, Cinsault, Cabernet Sauvignon, Merlot and Chardonnay as complements. Mediterranean climate, limestone soils, schists and clays, aromatic diversity.
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: Flavor
Sensation (sweet, salty, sour or bitter) produced on the tongue by a food.











