Discover the top 100 best wines of Saint-Pourçain of Centre Loire as well as the best winemakers in the region. Explore the varietals of the wines that are popular of Saint-Pourçain and the best vintages to taste in this region.
AOC of Auvergne, Loire satellite (elevated AOC 2009, 600 ha across 19 communes): Tressallier (local Sacy) signature as king white with Chardonnay and Sauvignon — signature profile lively, saline and nervy with citrus and minerality, texture close to Aligoté or Melon. Gamay (40-75%) and Pinot Noir (25-60%) signature blend as king red — hybrid Beaujolais-Burgundy profile with cherry, raspberry and delicate spices. Gamay alone for fresh, crunchy rosés.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
wines from the region of Saint-Pourçain go well with generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of leek and salmon lasagna, seafood risotto or quiche without pastry.
On the nose in the region of Saint-Pourçain often reveals types of flavors of lemon, earth or tree fruit and sometimes also flavors of citrus fruit, red fruit or cherry. In the mouth in the region of Saint-Pourçain is a with a nice freshness.
