Winery TerrassousLa Petite Bête Muscat Sec - Grenache Blanc
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with La Petite Bête Muscat Sec - Grenache Blanc
Pairings that work perfectly with La Petite Bête Muscat Sec - Grenache Blanc
Original food and wine pairings with La Petite Bête Muscat Sec - Grenache Blanc
The La Petite Bête Muscat Sec - Grenache Blanc of Winery Terrassous matches generally quite well with dishes such as recipes .
Details and technical informations about Winery Terrassous's La Petite Bête Muscat Sec - Grenache Blanc.
Discover the grape variety: Diolinoir
Intraspecific cross between robin noir and pinot noir obtained in 1970 by André Jacquinet of the Swiss Federal Research Station Agroscope Changins-Wadenswil (Switzerland).
Informations about the Winery Terrassous
The Winery Terrassous is one of wineries to follow in Vin de Pays.. It offers 31 wines for sale in the of Vin de Pays to come and discover on site or to buy online.
The wine region of Vin de Pays
Vin de Pays (VDP), the French national equivalent of PGI (Protected Geographical Indication) at the European level, is a quality category of French wines, positioned between Vin de Table (VDT) and Appellation d'Origine Contrôlée (AOC). This layer of the French appellation system was initially introduced in September 1968 by the INAO, the official appellation authority. It underwent several early revisions in the 1970s, followed by substantial changes in September 2000 and again in 2009, when all existing VDT titles were automatically registered with the European Union as PGI. Producers retain the choice of using either the VDP or PGI titles on their labels, or both - in the form "IGP-Vin de Pays".
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
