Winery TerdézomCabernet Blanc
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 Cabernet Blanc from the Winery Terdézom
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cabernet Blanc of Winery Terdézom in the region of Languedoc-Roussillon is a .
Food and wine pairings with Cabernet Blanc
Pairings that work perfectly with Cabernet Blanc
Original food and wine pairings with Cabernet Blanc
The Cabernet Blanc of Winery Terdézom matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of makroud, quiche with bacon and gruyère cheese or chicken tagine with olives and potatoes.
Details and technical informations about Winery Terdézom's Cabernet Blanc.
Discover the grape variety: Cabernet blanc
Interspecific cross between Cabernet Sauvignon and a long-unknown grape variety - that would be Regent - obtained in 1991 by Valentin Blattner from Soyhières (Switzerland) and propagated by Volker Freytag (Germany). No resistance gene has been identified to either mildew or powdery mildew. Cabernet blanc can be found in Switzerland, Belgium, the Netherlands, Germany, Austria, Luxembourg, the Czech Republic, Italy, England, etc., but is still little known in France.
Last vintages of this wine
The best vintages of Cabernet Blanc from Winery Terdézom are 0, 2016
Informations about the Winery Terdézom
The Winery Terdézom is one of of the world's greatest estates. It offers 3 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.
The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
