Château Terrefort des ChonsCrème de Tête Sauternes
Sweet wine
This wine generally goes well with fruity desserts and blue cheese.
Food and wine pairings with Crème de Tête Sauternes
Pairings that work perfectly with Crème de Tête Sauternes
Original food and wine pairings with Crème de Tête Sauternes
The Crème de Tête Sauternes of Château Terrefort des Chons matches generally quite well with dishes of fruity desserts or blue cheese such as recipes of apple pie or three-cheese tart (roquefort, goat, emmental).
Details and technical informations about Château Terrefort des Chons's Crème de Tête Sauternes.
Discover the grape variety: Tinta Barroca
Most certainly Portuguese, more precisely in the Douro region where it is very present. It can be found in Spain, Portugal, South Africa, ... almost unknown in France, registered in the Official Catalogue of A2 list varieties.
Informations about the Château Terrefort des Chons
The Château Terrefort des Chons is one of of the world's greatest estates. It offers 4 wines for sale in the of Sauternes to come and discover on site or to buy online.
The wine region of Sauternes
Sauternes, 65 km South of Bordeaux, is a Village renowned for its high quality Sweet wines. Although some wineries produce Dry wines, they sell them under other appellations than Sauternes, which is specific to sweet wines. The village is surrounded on all sides by vineyards, the best of which produce some of the most prestigious, long-lasting and expensive dessert wines in the world. A half bottle of premium, aged Sauternes from a good Vintage can sell for over $1,000.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
