Château de PocéCour de Pocé Réserve Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Cour de Pocé Réserve Sauvignon Blanc
Pairings that work perfectly with Cour de Pocé Réserve Sauvignon Blanc
Original food and wine pairings with Cour de Pocé Réserve Sauvignon Blanc
The Cour de Pocé Réserve Sauvignon Blanc of Château de Pocé matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of potato and smoked salmon gratin, parillade of fish and seafood or vegan leek and tofu quiche.
Details and technical informations about Château de Pocé's Cour de Pocé Réserve Sauvignon Blanc.
Discover the grape variety: Cabernet_Dorio
Intensely coloured, structured reds with an ink-dark robe, firm tannins and a dense palate of blackfruit (blackcurrant, blackberry), black cherry, plum, spices, black pepper and balsamic notes. Grown mainly in Germany (Württemberg, Palatinate) for modern dry reds and tannin-forward blends adding colour and structure. German hybrid created in 1971 at Weinsberg (blaufränkisch × dornfelder), prized for its robustness and intensity.
Last vintages of this wine
The best vintages of Cour de Pocé Réserve Sauvignon Blanc from Château de Pocé are 2016
Informations about the Château de Pocé
The Château de Pocé is one of of the world's greatest estates. It offers 16 wines for sale in the of Loire Valley to come and discover on site or to buy online.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
