Chateau de PutilleCuvée Pierre Carrée Sélections de Tris Anjou-Coteaux de la Loire
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 Cuvée Pierre Carrée Sélections de Tris Anjou-Coteaux de la Loire from the Chateau de Putille
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Pierre Carrée Sélections de Tris Anjou-Coteaux de la Loire of Chateau de Putille in the region of Loire Valley is a with a nice freshness.
Food and wine pairings with Cuvée Pierre Carrée Sélections de Tris Anjou-Coteaux de la Loire
Pairings that work perfectly with Cuvée Pierre Carrée Sélections de Tris Anjou-Coteaux de la Loire
Original food and wine pairings with Cuvée Pierre Carrée Sélections de Tris Anjou-Coteaux de la Loire
The Cuvée Pierre Carrée Sélections de Tris Anjou-Coteaux de la Loire of Chateau de Putille matches generally quite well with dishes of rich fish (salmon, tuna etc), vegetarian or poultry such as recipes of rice with tuna and tomato, ham and comté quiche or salmon koulibiac.
Details and technical informations about Chateau de Putille's Cuvée Pierre Carrée Sélections de Tris Anjou-Coteaux de la Loire.
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 Chateau de Putille
The Chateau de Putille is one of of the world's great estates. It offers 26 wines for sale in the of Anjou-Coteaux de la Loire to come and discover on site or to buy online.
The wine region of Anjou-Coteaux de la Loire
Sweet AOC (1946, ~50 ha) across 8 communes west of Angers on both Loire banks: 100% Chenin in moelleux and liquoreux (≥221 g/L sugar at harvest, ≥17 g/L residual). Steep schist slopes and volcanic rock with morning river mists encouraging botrytis. Temperate oceanic climate, mild wet winters, low thermal swings. Ripe white fruits, quince, acacia blossom and honey — dried apricot and candied zest in botrytised versions.
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: 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.
