Winery André et Edmond FigeatLes Chaumiennes Pouilly-Fumé
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or shellfish.
The Les Chaumiennes Pouilly-Fumé of the Winery André et Edmond Figeat is in the top 20 of wines of Pouilly-Fumé.
Taste structure of the Les Chaumiennes Pouilly-Fumé from the Winery André et Edmond Figeat
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Chaumiennes Pouilly-Fumé of Winery André et Edmond Figeat in the region of Loire Valley is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Les Chaumiennes Pouilly-Fumé of Winery André et Edmond Figeat in the region of Loire Valley often reveals types of flavors of pineapple, grapefruit or tropical and sometimes also flavors of citrus, smoke or peach.
Food and wine pairings with Les Chaumiennes Pouilly-Fumé
Pairings that work perfectly with Les Chaumiennes Pouilly-Fumé
Original food and wine pairings with Les Chaumiennes Pouilly-Fumé
The Les Chaumiennes Pouilly-Fumé of Winery André et Edmond Figeat matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of pigeon with bacon and mushrooms, parsley knives or shrimp curry (reunionese recipe).
Details and technical informations about Winery André et Edmond Figeat's Les Chaumiennes Pouilly-Fumé.
Discover the grape variety: Négret castrais
The négret castrais is called mauzac noir. It is in the region of Toulouse that we find this variety doomed to disappear. Its origins are to be found in the Gaillac region, where it reaches maturity during the second period. The plant likes clay-limestone soils. It can be recognized by its late buds. Its bunches have short peduncles bearing compact, truncated cone-shaped loads. They are often winged and loaded with medium-sized berries. The pulp is covered with a thick skin whose colour is more or less red depending on the sun exposure of the bunch. Worms, excoliosis and powdery mildew are the main enemies of this variety. When vinified, Castres Negret gives off a fairly good character from its mauzac stock. The wine gives off notes of vanilla, apple, pear and jasmine. The juice is not very colourful and light in the mouth.
Last vintages of this wine
The best vintages of Les Chaumiennes Pouilly-Fumé from Winery André et Edmond Figeat are 2015, 2018, 2017, 2016 and 2014.
Informations about the Winery André et Edmond Figeat
The Winery André et Edmond Figeat is one of of the world's greatest estates. It offers 5 wines for sale in the of Pouilly-Fumé to come and discover on site or to buy online.
The wine region of Pouilly-Fumé
The wine region of Pouilly-Fumé is located in the region of Haute Loire of Loire Valley of France. Wineries and vineyards like the Domaine Didier Dagueneau (Louis-Benjamin Dagueneau) or the Domaine de Ladoucette produce mainly wines white and red. The most planted grape varieties in the region of Pouilly-Fumé are Chenin blanc, Chardonnay and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Pouilly-Fumé often reveals types of flavors of earth, black currant or fennel and sometimes also flavors of lime zest, banana or fresh cut grass.
The wine region of Loire Valley
The Loire Valley is a key wine region in western France. It follows the course of the Loire River on its Long journey through the heart of France, from the inland hills of the Auvergne to the plains of the French Atlantic coast near Nantes (Muscadet country). Important in terms of quantity and quality, the region produces large quantities (about 4 million h/l each year) of everyday wines, as well as some of France's greatest wines. Diversity is another of the region's major assets; the styles of wine produced here range from the light, tangy Muscadet to the Sweet, honeyed Bonnezeaux, the Sparkling whites of Vouvray and the juicy, Tannic reds of Chinon and Saumur.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
