Château de l'AssayCoteaux Du Layon Val de Loire
White wine
This wine generally goes well with fruity desserts, lean fish or shellfish.
Food and wine pairings with Coteaux Du Layon Val de Loire
Pairings that work perfectly with Coteaux Du Layon Val de Loire
Original food and wine pairings with Coteaux Du Layon Val de Loire
The Coteaux Du Layon Val de Loire of Château de l'Assay matches generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of stuffed squid, fish fillets in papillotes or rice with milk.
Details and technical informations about Château de l'Assay's Coteaux Du Layon Val de Loire.
Discover the grape variety: Chenin blanc
Chameleon whites with taut acidity, ranging from mineral dry (Savennières, Vouvray sec) to off-dry and medium-sweet (Vouvray, Montlouis), sumptuous botrytised sweet (Quarts-de-Chaume, Bonnezeaux, Coteaux du Layon) and brilliant sparkling (Crémant de Loire, Vouvray brut). Aromas of quince, apple, honey, white flowers, beeswax and flint. An Anjou variety, also star of South Africa's Western Cape.
Informations about the Château de l'Assay
The Château de l'Assay is one of of the world's greatest estates. It offers 6 wines for sale in the of Anjou to come and discover on site or to buy online.
The wine region of Anjou
Loire mosaic between schist (black Anjou) and tuffeau (white Anjou): signature Chenin as the white king (≥80%) — dry to sweet with notes of citrus, apple, pear, quince, mirabelle, honey and a mineral touch, racy natural acidity and great ageing on the best. Cabernet Franc in fruity, supple reds (strawberry, cherry, raspberry, violet) and in indulgent off-dry rosés. Grolleau and Pineau d'Aunis as support. AOC of Maine-et-Loire, mild oceanic climate, moderate yields.
The wine region of Loire Valley
Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.
The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
