Calmel & Joseph Le Saint Festin Saint-Chinian White
75cl
This full-bodied white is produced in Saint-Chinian, in the south region of Languedoc-Roussillon, and shows a beautiful yellow colour in the glass. Floral on the nose, with notes of pear, peach, and apricot, the palate is beautifully balanced, with rich flavours of stone fruits, lightly toasted oak, and fresh minerality that lingers on the palate. A great wine to serve with fish, summer salads, a vegetable crumble, a cheeseboard, or a parmesan fondue.
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Calmel & Joseph Le Saint Festin Saint-Chinian White
€21.50
Ex Tax: €17.48
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Aromatic with floral notes, aromas of peach, pear, apricot, and hints of toasted oak
Palate
Rich and full-bodied, with concentrated notes of orchard fruits, toasted oak, and a refreshing minerality. Long lingering and round on the finish.
Fact Sheet
Fluid
75cl
Grape Variety
White Grenache 40%, Roussanne 30%, Vermentino 20%, Viognier 10%
Maturation
20% of the wine is matured in new oak for 10 months and the rest is matured in concrete vats on lees
Country
France
Region/AOC
Saint-Chinian, Languedoc-Roussillon
Vintage
2020
Closure
Cork
Cellaring/Ageing Potential
3 to 5 years
Producer
Calmel & Joseph
Food Matching
Food Matching
Pairs wonderfully with fish, a pork filet mignon, summer salads, a vegetable crumble, a cheeseboard, or a parmesan fondue.
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
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