Winery Villa BaulieuBlanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Blanc of the Winery Villa Baulieu is in the top 10 of wines of Coteaux d'Aix-en-Provence.
Wine flavors and olphactive analysis
On the nose the Blanc of Winery Villa Baulieu in the region of Provence often reveals types of flavors of oak.
Food and wine pairings with Blanc
Pairings that work perfectly with Blanc
Original food and wine pairings with Blanc
The Blanc of Winery Villa Baulieu matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of irish tartiflette, cuttlefish rust from my grandmother in sète or quiche lorraine.
Details and technical informations about Winery Villa Baulieu's Blanc.
Discover the grape variety: Vermentino
Nervy, saline whites with cutting acidity and enveloping richness, showing aromas of grapefruit, lime, pear, white flowers, fresh almond, fennel and marine iodine notes. Slightly bitter finish. Star of Sardinia (Vermentino di Gallura DOCG), Liguria, coastal Tuscany (Bolgheri) and Corsica. Also in Provence and Languedoc-Roussillon as Rolle. An autochthonous Mediterranean variety.
Last vintages of this wine
The best vintages of Blanc from Winery Villa Baulieu are 2013, 2012, 2014, 2011
Informations about the Winery Villa Baulieu
The Winery Villa Baulieu is one of of the world's greatest estates. It offers 5 wines for sale in the of Coteaux d'Aix-en-Provence to come and discover on site or to buy online.
The wine region of Coteaux d'Aix-en-Provence
Provençal AOC between the Durance, Rhône, Mediterranean and Sainte-Victoire, 70% rosés. Fresh, fruity rosés with signature notes of strawberry, grapefruit, white peach, flowers and a garrigue touch, taut and thirst-quenching palate — the sunny Provençal aperitif. Supple reds blending Grenache, Syrah, Cinsault, Mourvèdre and Cabernet Sauvignon (spice, density, structure). Whites Rolle (Vermentino) and Clairette, ample with white flowers.
The wine region of Provence
World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
