Château de ParnayClos d'Entre les Murs Saumur
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Taste structure of the Clos d'Entre les Murs Saumur from the Château de Parnay
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Clos d'Entre les Murs Saumur of Château de Parnay in the region of Loire Valley is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Clos d'Entre les Murs Saumur of Château de Parnay in the region of Loire Valley often reveals types of flavors of oaky, quince or lemon and sometimes also flavors of oak, tree fruit or citrus fruit.
Food and wine pairings with Clos d'Entre les Murs Saumur
Pairings that work perfectly with Clos d'Entre les Murs Saumur
Original food and wine pairings with Clos d'Entre les Murs Saumur
The Clos d'Entre les Murs Saumur of Château de Parnay matches generally quite well with dishes of rich fish (salmon, tuna etc), vegetarian or poultry such as recipes of round zucchini stuffed with tuna, quiche with leeks and fresh salmon from flo or buckwheat pancakes filled with egg, cheese and ham.
Details and technical informations about Château de Parnay's Clos d'Entre les Murs Saumur.
Discover the grape variety: Chenin blanc
It most certainly originates from the Anjou region and is registered in the official catalogue of wine grape varieties on the A1 list. It can also be found in South Africa, Australia, Argentina, Chile, the United States (California), New Zealand, etc. It is said to be a descendant of Savagnin and to have sauvignonasse as its second parent (Jean-Michel Boursiquot 2019). On the other hand, Chenin blanc is the half-brother of verdelho and sauvignon blanc and is the father of colombard.
Last vintages of this wine
The best vintages of Clos d'Entre les Murs Saumur from Château de Parnay are 2009
Informations about the Château de Parnay
The Château de Parnay is one of of the world's greatest estates. It offers 18 wines for sale in the of Saumur to come and discover on site or to buy online.
The wine region of Saumur
The wine region of Saumur is located in the region of Centre Loire of Loire Valley of France. Wineries and vineyards like the Domaine Clos Rougeard or the Domaine Guiberteau produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Saumur are Chenin blanc, Cabernet franc and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Saumur often reveals types of flavors of cream, graphite or petroleum and sometimes also flavors of green bell pepper, clove or cranberry.
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.
News related to this wine
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Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Vergisson, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneW ...
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The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
