Winery Les Producteurs RéunisDeux Fleurs Chardonnay - Viognier
White wine
This wine is a blend of 2 varietals which are the Chardonnay and the Viognier.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Deux Fleurs Chardonnay - Viognier
Pairings that work perfectly with Deux Fleurs Chardonnay - Viognier
Original food and wine pairings with Deux Fleurs Chardonnay - Viognier
The Deux Fleurs Chardonnay - Viognier of Winery Les Producteurs Réunis matches generally quite well with dishes of pork, game (deer, venison) or rich fish (salmon, tuna etc) such as recipes of pork gyros, rabbit with hunter's sauce or fresh salmon risotto.
Details and technical informations about Winery Les Producteurs Réunis's Deux Fleurs Chardonnay - Viognier.
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.
Informations about the Winery Les Producteurs Réunis
The Winery Les Producteurs Réunis is one of wineries to follow in Méditerranée.. It offers 584 wines for sale in the of Méditerranée to come and discover on site or to buy online.
The wine region of Méditerranée
Vast IGP of south-east France (Provence, Vaucluse, Var, Corsica, Ardèche), 75% rosés. Fresh, fruity rosés with signature notes of strawberry, raspberry, citrus, white flowers and a Mediterranean touch, taut and thirst-quenching on the palate — the quintessential sunny aperitif. Supple reds blending Grenache, Syrah, Cabernet and Merlot (red fruits, garrigue, spice), full whites of Viognier (apricot, flowers) and Chardonnay. Generous everyday wines, expression of the south.
The word of the wine: Smell
A generic term for both unpleasant and pleasant odours known as perfumes. In the world of tasting, the term aroma is more commonly used.
