Vignoble de TempliersAbacus
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
The Abacus of the Vignoble de Templiers is in the top 5 of wines of Vin de France.
Food and wine pairings with Abacus
Pairings that work perfectly with Abacus
Original food and wine pairings with Abacus
The Abacus of Vignoble de Templiers matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or poultry such as recipes of avocado and marinated tuna poke bowl, raoul's bouillabaisse or peach and apricot chicken (about 270 calories).
Details and technical informations about Vignoble de Templiers's Abacus.
Discover the grape variety: Castets
Castets 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 medium to large bunches, and small grapes. Castets noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Vignoble de Templiers
The Vignoble de Templiers is one of of the world's greatest estates. It offers 4 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
