Vidal blanc was developed in the 1930’s by Jean Louis Vidal, a French oenologist. This varietal has a strong resistance to cold and produces fruity wine with a natural high acidity.
Once the berries harvested, the must is vinified at a low temperature, stabilized and then bottled.
The Vidal 2013 has a subtle sweetness that is perfect served as an aperitif or paired as an accompaniment with sushi, smoked salmon or pesto pasta.
Gold-medal winner at La Fête des vins du Québec, in 2012 and 2013.
|Wine aging||In stainless steel tanks|
|Food pairings||sushi, Asian dishes, salmon, pesto pasta, tapas, artichokes tapenades|