Winery Spencer La PujadeCuvée Bienvenue
Pink wine
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Food and wine pairings with Cuvée Bienvenue
Pairings that work perfectly with Cuvée Bienvenue
Original food and wine pairings with Cuvée Bienvenue
The Cuvée Bienvenue of Winery Spencer La Pujade matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with sausage, nanie's diced ham quiche or pretzel and ode mauricette!.
Details and technical informations about Winery Spencer La Pujade's Cuvée Bienvenue.
Discover the grape variety: Irsai Oliver
Aromatic, fresh whites to drink young, with a pale golden colour, an airy palate, and explosive muscat signature aromas of rose, yellow fruits (peach), white flowers and fruity notes. Early-ripening. Grown in Hungary, Slovakia and the Czech Republic for aromatic dry and off-dry whites. A Hungarian white variety bred in 1930 by Pál Kocsis (Pozsonyi fehér × Pearl of Csaba), also known as Oliver Irsay.
Informations about the Winery Spencer La Pujade
The Winery Spencer La Pujade is one of of the world's great estates. It offers 13 wines for sale in the of Corbières to come and discover on site or to buy online.
The wine region of Corbières
Largest AOC in Languedoc, 95% Mediterranean reds. Signature old-vine Carignan (up to 60%): fleshy reds with black fruit, garrigue, black olive, spice and tight tannins. Blended with round, sunny Grenache, peppery Syrah, dense Mourvèdre and supple Cinsault. A few fresh rosés and whites (Grenache Blanc, Roussanne).
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: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
