Château BelleriveQuintessence
Sweet wine
This wine generally goes well with fruity desserts, lean fish or shellfish.
Food and wine pairings with Quintessence
Pairings that work perfectly with Quintessence
Original food and wine pairings with Quintessence
The Quintessence of Château Bellerive matches generally quite well with dishes of mature and hard cheese, fruity desserts or blue cheese such as recipes of cod and zucchini crumble, grandma's cherry clafoutis or butternut pie.
Details and technical informations about Château Bellerive's Quintessence.
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.
Informations about the Château Bellerive
The Château Bellerive is one of of the world's greatest estates. It offers 12 wines for sale in the of Quarts de Chaume to come and discover on site or to buy online.
The wine region of Quarts de Chaume
The only Grand Cru of the Loire Valley (2011, ~40 ha in Anjou-Layon): 100% Chenin as extraordinarily complex, multi-decade sweet wines. Golden to old-gold robe, aromas of candied fruit, honey, quince and saffron notes. Successive manual tries of botrytised bunches (Botrytis cinerea), minimum 298 g/L sugar before fermentation, maximum yield 20 hl/ha. South-facing slope above morning mists of the Layon river — exceptional botrytis on draining Brioverian schists.
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: Roast (taste of)
Characteristic taste of wines made from grapes affected by botrytis cinerea.
