Winery SaltisCuvée Premium Viognier
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Taste structure of the Cuvée Premium Viognier from the Winery Saltis
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Premium Viognier of Winery Saltis in the region of Languedoc-Roussillon is a powerful.
Food and wine pairings with Cuvée Premium Viognier
Pairings that work perfectly with Cuvée Premium Viognier
Original food and wine pairings with Cuvée Premium Viognier
The Cuvée Premium Viognier of Winery Saltis matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of kig ha farz (breton stew), chinese fondue or thai beef wok.
Details and technical informations about Winery Saltis's Cuvée Premium Viognier.
Discover the grape variety: Viognier
Opulent, heady whites, rich and silky, with intense aromas of apricot, yellow peach, mango, violet, honeysuckle and musky, honeyed notes. Discreet acidity, creamy finish. Star of Condrieu AOC and Château-Grillet AOC, co-vinified in Côte-Rôtie with Syrah (up to 20%). Widely exported to California (Central Coast), Australia (Eden Valley) and Languedoc. A Rhône variety.
Informations about the Winery Saltis
The Winery Saltis is one of of the world's greatest estates. It offers 1 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
