Maison VentenacIl Était Une Fois Tête en L’Air
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 Il Était Une Fois Tête en L’Air from the Maison Ventenac
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Était Une Fois Tête en L’Air of Maison Ventenac in the region of Languedoc-Roussillon is a .
Food and wine pairings with Il Était Une Fois Tête en L’Air
Pairings that work perfectly with Il Était Une Fois Tête en L’Air
Original food and wine pairings with Il Était Une Fois Tête en L’Air
The Il Était Une Fois Tête en L’Air of Maison Ventenac matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of pasta carbonara a la flo without egg, quiche with bacon and gruyère cheese or chicken sautéed with cashew nuts (chinese).
Details and technical informations about Maison Ventenac's Il Était Une Fois Tête en L’Air.
Discover the grape variety: Ravat noir
Obtained by Jean-François Ravat, it is an interspecific cross between 8365 Seibel and pinot noir. In France, this direct-producing hybrid has been little multiplied.
Informations about the Maison Ventenac
The Maison Ventenac is one of of the world's great estates. It offers 105 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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
