Vignobles RaymondDomaine de Guillon Comte de Tolosan
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Domaine de Guillon Comte de Tolosan
Pairings that work perfectly with Domaine de Guillon Comte de Tolosan
Original food and wine pairings with Domaine de Guillon Comte de Tolosan
The Domaine de Guillon Comte de Tolosan of Vignobles Raymond matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of white cabbage with bacon, tuna flan with leek coulis or quiche with bacon and gruyère cheese.
Details and technical informations about Vignobles Raymond's Domaine de Guillon Comte de Tolosan.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). 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 small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Vignobles Raymond
The Vignobles Raymond is one of wineries to follow in Comté Tolosan.. It offers 168 wines for sale in the of Comté Tolosan to come and discover on site or to buy online.
The wine region of Comté Tolosan
Comte Tolosan is a PGI title that covers wines produced in a large area of Southwestern France. The PGI basin encompasses 12 administrative dePartments and is home to a wide range of appellations d'origine contrôlée (AOC) such as Jurançon, Cahors and Armagnac. The IGP label provides a geographical classification for wines that are not classified for AOC level appellations due to Grape variety or winemaking style. The region is part of the Aquitaine basin - the plains that lie between the Pyrenees, the Massif Central and the Atlantic Ocean to the west.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
