Winery ChantoventBistro Signature Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
Food and wine pairings with Bistro Signature Blanc
Pairings that work perfectly with Bistro Signature Blanc
Original food and wine pairings with Bistro Signature Blanc
The Bistro Signature Blanc of Winery Chantovent matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of tartiflette with smoked salmon, mussels with bleu de bresse or vegan leek and tofu quiche.
Details and technical informations about Winery Chantovent's Bistro Signature Blanc.
Discover the grape variety: Grolleau
Vibrant and fruity rosés with a pale salmon colour, a tender palate and fresh acidity, on aromas of strawberry, raspberry, redcurrant, candy and spring flowers. Light and thirst-quenching finish. Star of Rosé d'Anjou AOC (a pleasing off-dry rosé) and backbone of Loire and Touraine rosés. Occasionally vinified as light reds and sparkling rosés. Native Loire grape from Anjou and Touraine, once the most widely planted variety in Anjou before Cabernet Franc.
Informations about the Winery Chantovent
The Winery Chantovent is one of of the world's great estates. It offers 45 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
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.
