Winery Famille BougrierSaint Serre Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Saint Serre Sauvignon Blanc
Pairings that work perfectly with Saint Serre Sauvignon Blanc
Original food and wine pairings with Saint Serre Sauvignon Blanc
The Saint Serre Sauvignon Blanc of Winery Famille Bougrier matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of salmon and parmesan quiche without pastry, shrimp curry and coconut (thailand) or zucchini quiche.
Details and technical informations about Winery Famille Bougrier's Saint Serre Sauvignon Blanc.
Discover the grape variety: Malbec
Deep, velvety reds with an intense purple colour, showing aromas of blackberry, black plum, violet, cocoa and gentle spice. Round tannins, fleshy palate, peppery length. Star of Cahors AOC (Côt, Auxerrois) in France and the absolute signature of Mendoza, Argentina (Uco Valley, Luján de Cuyo). A French South-West variety that became the Argentine emblem after its post-phylloxera decline.
Last vintages of this wine
The best vintages of Saint Serre Sauvignon Blanc from Winery Famille Bougrier are 2018
Informations about the Winery Famille Bougrier
The Winery Famille Bougrier is one of of the world's great estates. It offers 139 wines for sale in the of Loire Valley to come and discover on site or to buy online.
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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
