Winery Saint PreignanBlanc
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 Blanc from the Winery Saint Preignan
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blanc of Winery Saint Preignan in the region of Languedoc-Roussillon is a .
Food and wine pairings with Blanc
Pairings that work perfectly with Blanc
Original food and wine pairings with Blanc
The Blanc of Winery Saint Preignan matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of saffron pasta with prawns, quiche lorraine or cantonese rice.
Details and technical informations about Winery Saint Preignan's Blanc.
Discover the grape variety: Viognier
White Viognier is a grape variety that originated in France (Rhone Valley). 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 grapes of small size. White Viognier can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone Valley, Burgundy, Jura, Champagne, Savoie & Bugey, Provence & Corsica, Loire Valley, Beaujolais.
Informations about the Winery Saint Preignan
The Winery Saint Preignan is one of of the world's great estates. It offers 47 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
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The word of the wine: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
