Vignobles de PyrenaiaCap a Cap Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Cap a Cap Blanc
Pairings that work perfectly with Cap a Cap Blanc
Original food and wine pairings with Cap a Cap Blanc
The Cap a Cap Blanc of Vignobles de Pyrenaia matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of pan-fried potatoes with smoked salmon and rosemary, garlic shrimp or quiche with bacon and gruyère cheese.
Details and technical informations about Vignobles de Pyrenaia's Cap a Cap Blanc.
Discover the grape variety: Petit Manseng
Exceptional sweet wines obtained by on-vine drying, with an unctuous mouth balanced by cutting acidity, featuring intense aromas of candied pineapple, mango, candied citrus, dried apricot, honey, dried fruits and sweet spice notes. Very high ageing potential. Star of Jurançon moelleux AOC and Pacherenc du Vic-Bilh AOC, also made as ambitious dry wines. Very late-ripening native grape of Béarn (South-West France).
Last vintages of this wine
The best vintages of Cap a Cap Blanc from Vignobles de Pyrenaia are 2014, 2012
Informations about the Vignobles de Pyrenaia
The Vignobles de Pyrenaia is one of of the world's greatest estates. It offers 11 wines for sale in the of South West to come and discover on site or to buy online.
The wine region of South West
French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.
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).
