Winery AbbesseSauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Sauvignon Blanc of the Winery Abbesse is in the top 10 of wines of Val de Loire.
Wine flavors and olphactive analysis
On the nose the Sauvignon Blanc of Winery Abbesse in the region of Val de Loire often reveals types of flavors of cream, grapefruit or oaky and sometimes also flavors of tropical, citrus or apples.
Food and wine pairings with Sauvignon Blanc
Pairings that work perfectly with Sauvignon Blanc
Original food and wine pairings with Sauvignon Blanc
The Sauvignon Blanc of Winery Abbesse matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of pasta with tuna and cream, small cuttlefish a la plancha or zucchini and goat cheese quiche.
Details and technical informations about Winery Abbesse's Sauvignon Blanc.
Discover the grape variety: Helfensteiner
Intraspecific crossing obtained in Germany in 1931 by August Karl Herold (1902-1973) between early pinot noir and frankenthal. This variety can still be found in Germany, the United Kingdom, etc. In France, it is practically unknown.
Last vintages of this wine
The best vintages of Sauvignon Blanc from Winery Abbesse are 2018, 2019, 2016, 2014 and 2017.
Informations about the Winery Abbesse
The Winery Abbesse is one of of the world's greatest estates. It offers 4 wines for sale in the of Val de Loire to come and discover on site or to buy online.
The wine region of Val de Loire
France's most diverse vineyard, 800 km along the Loire (~48,300 ha). Flagship whites: lively, mineral Sauvignon from Sancerre-Pouilly (citrus, boxwood, gunflint), Loire Chenin from vibrant dry to noble sweet wines (quince, honey, taut acidity), Melon de Bourgogne of saline Muscadet on lees. Cabernet Franc reds (Chinon, Bourgueil, Saumur-Champigny): raspberry, bell pepper, graphite, silky tannins. Sparkling Cremants with brioche-apple notes.
The word of the wine: Defect
Characteristic of a wine that is either aromatically deviant or unbalanced on the palate due to an excess or a lack of one or more flavors.
