Cave du Haut-PoitouCuvée de Brizay Sauvignon
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Cuvée de Brizay Sauvignon
Pairings that work perfectly with Cuvée de Brizay Sauvignon
Original food and wine pairings with Cuvée de Brizay Sauvignon
The Cuvée de Brizay Sauvignon of Cave du Haut-Poitou matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of quebec style barbecued salmon, seafood risotto or nanie's diced ham quiche.
Details and technical informations about Cave du Haut-Poitou's Cuvée de Brizay Sauvignon.
Discover the grape variety: Belair
Intraspecific crossing between the barlinka and the Alphonse Lavallée obtained in 1974 in South Africa by E.P. Evans and P.J.L. Ellis. In the same country and with the same parents, other varieties were created such as happiness, la rochelle, ... . Belair is registered since 2012 in the Official Catalogue of table grape varieties list A2.
Last vintages of this wine
The best vintages of Cuvée de Brizay Sauvignon from Cave du Haut-Poitou are 2012, 2014
Informations about the Cave du Haut-Poitou
The Cave du Haut-Poitou is one of of the world's greatest estates. It offers 24 wines for sale in the of Loire Valley to come and discover on site or to buy online.
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: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.
