Winery Chais et CrusSauvignon De St-Bris
White wine
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Food and wine pairings with Sauvignon De St-Bris
Pairings that work perfectly with Sauvignon De St-Bris
Original food and wine pairings with Sauvignon De St-Bris
The Sauvignon De St-Bris of Winery Chais et Crus matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of flammekueche with munster cheese, potato and smoked salmon gratin or pasta with vongoles (flat clams).
Details and technical informations about Winery Chais et Crus's Sauvignon De St-Bris.
Discover the grape variety: Big Muscat seedless
Variety of Argentinean origin.
Informations about the Winery Chais et Crus
The Winery Chais et Crus is one of of the world's greatest estates. It offers 8 wines for sale in the of Burgundy to come and discover on site or to buy online.
The wine region of Burgundy
Bourgogne is the catch-all regional appellation title of the Burgundy wine region in eastern France ("Bourgogne" is the French name for Burgundy). Burgundy has a Complex and comprehensive appellation system; counting Premier Cru and Grand Cru titles, the region has over 700 appellation titles for its wines. Thus, Burgundy wines often come from one Vineyard (or several separate vineyards) without an appellation title specific to the region, Village or even vineyard. A standard Burgundy wine may be made from grapes grown in one or more of Burgundy's 300 communes.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
