Winery BuisseVouvray Cuvée Saint Martin
White wine
This wine generally goes well with fruity desserts, lean fish or shellfish.
Food and wine pairings with Vouvray Cuvée Saint Martin
Pairings that work perfectly with Vouvray Cuvée Saint Martin
Original food and wine pairings with Vouvray Cuvée Saint Martin
The Vouvray Cuvée Saint Martin of Winery Buisse matches generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of american style lobster tails, great chef style, baeckeoffe with fish or express cherry clafoutis.
Details and technical informations about Winery Buisse's Vouvray Cuvée Saint Martin.
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.
Last vintages of this wine
The best vintages of Vouvray Cuvée Saint Martin from Winery Buisse are 2011
Informations about the Winery Buisse
The Winery Buisse is one of of the world's greatest estates. It offers 5 wines for sale in the of Touraine to come and discover on site or to buy online.
The wine region of Touraine
Signature Sauvignon as king of Touraine whites (~80% of plantings): dry, expressive with notes of citrus, green apple, gooseberry, white flowers, exotic fruit and a touch of boxwood, lively acidity — ideal aperitif. Gamay as a juicy, crunchy red (cherry, raspberry, discreet tannins), more structured Cabernet Franc (bell pepper, raspberry) and dense Côt to complete it. Chenin and Chardonnay among whites. Vast Loire AOC between Blois and Tours, tuffeau and flint.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
