Château ValmyVin Doux Naturel
Natural sweet wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Vin Doux Naturel
Pairings that work perfectly with Vin Doux Naturel
Original food and wine pairings with Vin Doux Naturel
The Vin Doux Naturel of Château Valmy matches generally quite well with dishes of mature and hard cheese, blue cheese or aperitif such as recipes of the michon at the county, veal grenadins with pears and roquefort sauce or aperitif puff pastries with vire andouille sausage.
Details and technical informations about Château Valmy's Vin Doux Naturel.
Discover the grape variety: Bouillet
Bouillet noir is a grape variety that originated in France (South West). 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 large bunches and large grapes. Bouillet noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Château Valmy
The Château Valmy is one of of the world's great estates. It offers 19 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
