Winery Raymond Mathelin & FilsFrench Avalon Chardonnay
White wine
This wine generally goes well with vegetarian, poultry or lean fish.
Food and wine pairings with French Avalon Chardonnay
Pairings that work perfectly with French Avalon Chardonnay
Original food and wine pairings with French Avalon Chardonnay
The French Avalon Chardonnay of Winery Raymond Mathelin & Fils matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of succulent and easy to make beef lasagna, goat cheese and bacon quiche or eggs florentine.
Details and technical informations about Winery Raymond Mathelin & Fils's French Avalon Chardonnay.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). 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 small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Winery Raymond Mathelin & Fils
The Winery Raymond Mathelin & Fils is one of wineries to follow in Pays d'Oc.. It offers 35 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
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
