Winery Valentin VallesGoeland
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Goeland
Pairings that work perfectly with Goeland
Original food and wine pairings with Goeland
The Goeland of Winery Valentin Valles matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of skate wing with shallots, periwinkles - the perfect cook! or magic cake cheese quiche.
Details and technical informations about Winery Valentin Valles's Goeland.
Discover the grape variety: Melon
Melon blanc is a grape variety that originated in France (Burgundy). 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 to medium sized bunches and small grapes. Melon blanc can be found in several vineyards: South West, Cognac, Bordeaux, Loire Valley, Burgundy, Beaujolais, Provence & Corsica, Rhone Valley, Savoie & Bugey, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Goeland from Winery Valentin Valles are 2018
Informations about the Winery Valentin Valles
The Winery Valentin Valles is one of of the world's greatest estates. It offers 10 wines for sale in the of Rhone Valley to come and discover on site or to buy online.
The wine region of Rhone Valley
The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
