Looking for a good wine of Quarts de Chaume of Loire Valley among the top wines in the region? Check out our tops of the best red, white or effervescent wines of Quarts de Chaume. Also find some food and wine pairings that may be appropriate with these exceptional wines. Learn more about the region and the wines of Quarts de Chaume with technical and enological descriptions.
Want to buy a red wine of Quarts de Chaume cheap or sell a red wine of Quarts de Chaume at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
Red wines from the region of Quarts de Chaume go well with generally quite well with dishes of beef, lamb or spicy food such as recipes of spaghetti bolognese, lamb breast with onions and tomato sauce or shrimp marinade.
The wine region of Quarts de Chaume is located in the region of Chaume of Loire Valley of France. Wineries and vineyards like the Domaine Baumard or the Château Pierre-Bise produce mainly wines sweet, white and sparkling. The most planted grape varieties in the region of Quarts de Chaume are Chenin blanc, Cabernet franc and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Quarts de Chaume often reveals types of flavors of pineapple, spices or melon and sometimes also flavors of mango, dried apricot or banana.
In the mouth of Quarts de Chaume is a with a nice freshness. We currently count 20 estates and châteaux in the of Quarts de Chaume, producing 31 different wines in conventional, organic and biodynamic agriculture. The wines of Quarts de Chaume go well with generally quite well with dishes of rich fish (salmon, tuna etc), vegetarian or poultry.
Want to buy a white wine of Quarts de Chaume cheap or sell a white wine of Quarts de Chaume at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
White wines from the region of Quarts de Chaume go well with generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of crab matoutou, yellow fish or rice with milk.
On the nose the white wine of the region of Quarts de Chaume. often reveals types of flavors of peach, apricot or orange and sometimes also flavors of honey, dried apricot or earth. In the mouth the white wine of the region of Quarts de Chaume. is a with a nice freshness.
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Want to buy a sparkling wine of Quarts de Chaume cheap or sell a sparkling wine of Quarts de Chaume at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
Sparkling wines from the region of Quarts de Chaume go well with generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of small stuffed fish from nice, stuffed eggplant (with vegetables or mixed) or rabbit with kriek and cherries.
Equivalent of the Lyon pot with a capacity of 29 cl.
Want to buy a sweet wine of Quarts de Chaume cheap or sell a sweet wine of Quarts de Chaume at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
Sweet wines from the region of Quarts de Chaume go well with generally quite well with dishes of rich fish (salmon, tuna etc), vegetarian or poultry such as recipes of avocado and marinated tuna poke bowl, tuna, pepper and tomato quiche or express chicken skewers with spices.
On the nose the sweet wine of the region of Quarts de Chaume. often reveals types of flavors of pineapple, tree fruit or melon and sometimes also flavors of mango, dried apricot or banana. In the mouth the sweet wine of the region of Quarts de Chaume. is a powerful with a nice freshness.
Said of a red wine that is generally young, very marked by tannins and astringent. See austere.
In his Rhône 2020 vintage report Matt Walls found fresh, vibrant and deliciously drinkable wines across the Northern and Southern appellations, with many wines being approachable now. Given that many wines won’t last as long as previous vintages such as 2016, 2017 and 2019, this could make the 2020s great value picks for immediate drinking. Scroll down to see Matt’s best-value Rhône 2020 tasting notes and scores Walls noted that this is the freshest vintage for whites since 2014, so lovers ...
How do we define a great winemaking estate? Extraordinary terroir, winemaking excellence and a long track record for quality are three criteria that spring to mind. Clos de la Bonnette can only claim the first two, as Isabelle Guiller-Montabonnet has only been making wine since 2009. Scroll down to see Matt Walls’ tasting notes and scores for eight Clos de la Bonnette wines As for the third element, however, I suspect it’s only a matter of time. {"content":"PC9wPgo8cD48ZGl2I ...
For Dom Pérignon, 2008 marked a significant turning point for its Champagnes. It was the year when the two-part renovation of the red wine winery was completed as well as the culmination of learning from a period of experimentation with different tools and techniques from 2000 to 2005. Scroll down to see the tasting note and score for Dom Pérignon Rosé 2008 ‘It’s not even an evolution, but a revolution between 2000 and today,’ said Dom Pérignon chef de cave Vincent Chaperon. ‘W ...
