Winery Vents Du SudGrenache 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 Grenache Blanc from the Winery Vents Du Sud
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grenache Blanc of Winery Vents Du Sud in the region of Languedoc-Roussillon is a .
Food and wine pairings with Grenache Blanc
Pairings that work perfectly with Grenache Blanc
Original food and wine pairings with Grenache Blanc
The Grenache Blanc of Winery Vents Du Sud matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of maultaschen ( swabian ravioli ), quiche with bacon and gruyère cheese or fish and chips (english batter).
Details and technical informations about Winery Vents Du Sud's Grenache Blanc.
Discover the grape variety: Muscat Valvin
Interspecific crossing between the muscat du moulin or 299-35 Couderc (Pédro Ximénès x 603 Couderc (carignan noir x vitis rupestris) and the muscat ottonel obtained in 1962 by Bruce Reisch and Thomas Henick-Kling at the Experimental Station of the Cornell University - Geneva - New York (United States) Apart from this country, it is almost unknown in other wine-producing countries.
Informations about the Winery Vents Du Sud
The Winery Vents Du Sud is one of of the world's greatest estates. It offers 6 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: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
