Products

This Vin de Pays des Côtes Catalanes has almond and marzipan aromas on the nose with a creamy, seductive texture and a flinty, mineral and stony finish.

The nutty flavours match sweet texture of some shellfish, and would contrast citrusy elements in a dish.

It goes very well with Roasted Scallops with Citrusy and Avocado sauce.

This Vin de Pays des Pyrénées Orientales is very clean and dry on the finish. The almondy and slightly peachy notes go well with a fatty, rich dish such as liver, the backbone minerality will rescue on the finish to cut through the oiliness.

I matched it with great success to a pan-fried Foie Gras.

This Sauvignon has intense white fruits with lemon, grassy and herbaceous notes. Clean and crispy without being overly astringent.

The freshness, herbaceous and citrusy flavours go well with light dishes, salty and/or oily fish.

Fantastic as an aperitif or with Smoked Eel and Autumn Vegetables.

This southern French wine has a good complexity of lemon and freshly cut grass combined with rich and ripe apricot and fresh apple notes that give a sweet sensation at first but ends clean, dry and great persistence.

Because of its sweet sensation but clean, fragrant finish can contrast vegetal and earthy notes or match succulent shellfish.

It matches very well with roasted Autumn Vegetables with Balsamic Vinegar.

It has ripe pineapple and exotic fruit flavours with a fresh, fragrant and long finish.

The ripeness of fruits will match the sweet meat of shellfish or the rich texture of liver, also contrasting a mild spiciness.

It matches very well with a Thai Prawn, Ginger and Spring Onion stir-fry.

This wine has a full, creamy and oily texture, ripe white peach, peach stone, marzipan and nutty flavours with a very mineral finish.

Its richness and oily texture need a rich dish; the nutty flavours can match earthy flavour such as mushrooms or vegetables and intense flavours of game birds.

It is fantastic with Roasted Pigeon with Jerusalem Artichoke.