Winery Verena WyssBelcanto
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.
Taste structure of the Belcanto from the Winery Verena Wyss
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Belcanto of Winery Verena Wyss in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Belcanto
Pairings that work perfectly with Belcanto
Original food and wine pairings with Belcanto
The Belcanto of Winery Verena Wyss matches generally quite well with dishes of beef, pasta or veal such as recipes of spaghetti squash bolognese style, pasta with asparagus and chicken or roast veal with chanterelles and cream.
Details and technical informations about Winery Verena Wyss's Belcanto.
Discover the grape variety: Panse muscade
Panse muscade is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. We find the Panse muscade white in the vineyards of Provence and Corsica.
Informations about the Winery Verena Wyss
The Winery Verena Wyss is one of of the world's greatest estates. It offers 16 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
