Winery Clement et Florian BerthierCoteaux du Giennois Rosé
Pink wine
This wine generally goes well with pork, poultry or veal.
Wine flavors and olphactive analysis
Food and wine pairings with Coteaux du Giennois Rosé
Pairings that work perfectly with Coteaux du Giennois Rosé
Original food and wine pairings with Coteaux du Giennois Rosé
The Coteaux du Giennois Rosé of Winery Clement et Florian Berthier matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal escalope with lemon sauce, andouillette with mustard sauce or aiguillettes of duck with paprika and pan-fried ceps.
Details and technical informations about Winery Clement et Florian Berthier's Coteaux du Giennois Rosé.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Informations about the Winery Clement et Florian Berthier
The Winery Clement et Florian Berthier is one of of the world's great estates. It offers 42 wines for sale in the of Coteaux du Giennois to come and discover on site or to buy online.
The wine region of Coteaux du Giennois
Central Loire AOC from Gien to Cosne-sur-Loire, clay-limestone and siliceous slopes on right bank, semi-continental climate. Sauvignon Blanc signature white king: bright and taut with citrus, grapefruit, green apple, boxwood, white flowers and mineral touch — fresh and precise, close to neighbouring Sancerre. Reds and rosés in mandatory Gamay-Pinot Noir blend: easy-drinking and fruity (cherry, raspberry, strawberry), fine tannins. Viticulture attested from the 6th century.
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
