Winery Christian & Laetitia DutruyLuins Sauvignn Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Luins Sauvignn Blanc
Pairings that work perfectly with Luins Sauvignn Blanc
Original food and wine pairings with Luins Sauvignn Blanc
The Luins Sauvignn Blanc of Winery Christian & Laetitia Dutruy matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of salmon crumble, scallops with cream or nanie's diced ham quiche.
Details and technical informations about Winery Christian & Laetitia Dutruy's Luins Sauvignn Blanc.
Discover the grape variety: Tressot
Tressot noir is a grape variety that originated in France (Yonne). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Tressot noir can be found in several vineyards: South-West, Cognac, Bordeaux, Burgundy, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Luins Sauvignn Blanc from Winery Christian & Laetitia Dutruy are 0
Informations about the Winery Christian & Laetitia Dutruy
The Winery Christian & Laetitia Dutruy is one of of the world's greatest estates. It offers 8 wines for sale in the of Vaud to come and discover on site or to buy online.
The wine region of Vaud
Vaud is Switzerland's second-largest wine region, located in the French-speaking southwest. The region - which is also one of 26 cantons in the country - is best known for its crisp, white Fendant wines (the national name for the Chasselas variety) and its stunning lakeside landscapes. Both of these reach their zenith in the grand crus of Lavaux/dezaley">Dezaley and Calamin. These famous Lavaux Vineyard terraces, which rise steeply up above Lake Geneva (Lac Léman), are considered of such importance that they are now enjoy protected status as a UNESCO World Heritage Site.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
