Tasting Notes
COLOR:
Bright pale gold with greenish-gold reflections. Sometimes a deeper golden hue in riper vintages.
NOSE:
Rich fruit profile: white peach, apricot, Bartlett pear, mandarin/orange zest; hints of exotic fruit (melon, mango, even lychee in some reviews); floral touches (acacia, jasmine); subtle spice, often white pepper; sometimes a vanilline / light oak or honeyed background depending on ageing. Mineral and sometimes saline notes show especially in the finish.
TASTE:
Generous and full-bodied, yet well balanced. Good acid backbone gives freshness; texture is fairly rich, with a certain plumpness and roundness (“gras”) but not heavy. Flavours mirror the nose: stone fruit, citrus, with spice and maybe an exotic touch; some versions have a honeyed note and long finish. The minerality / saline hints lend a nice precision.
FINISH:
Long finish, with lingering fruit, spice, a touch of salinity and freshness. It has a good potential to be kept for several years (5-10+ in good conditions) for many cuvées.
Food Pairing
Because it is a dry, aromatic, somewhat full bodied white with freshness and acidity, this wine pairs well with:
Seafood and shellfish: lobster, crab, shrimp; lightly sauced fish; fish in creamy or herb sauces.
Smoked fish: especially trout smoked, salmon, or other fish with smoke which works well with its fruit + acidity combination.
White meat dishes: Poultry in cream sauces; veal; chicken with mildly spiced or citrusy dressings.
Cheese: Goat cheese especially; fresh cheeses; possibly even some semi-soft cheeses. It can also stand up to cheeses with a bit more character because of its spice/mineral edge.
Other: Some suggestions include shellfish platters, terrines, or even as an aperitif. With its aromatic richness, it can match foods with subtle spice or herbs.