Winery SauvionL'Inéspéré Haut-Poitou Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with L'Inéspéré Haut-Poitou Sauvignon Blanc
Pairings that work perfectly with L'Inéspéré Haut-Poitou Sauvignon Blanc
Original food and wine pairings with L'Inéspéré Haut-Poitou Sauvignon Blanc
The L'Inéspéré Haut-Poitou Sauvignon Blanc of Winery Sauvion matches generally quite well with dishes such as recipes .
Details and technical informations about Winery Sauvion's L'Inéspéré Haut-Poitou Sauvignon Blanc.
Discover the grape variety: Semebat
Semebat noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. Semebat noir can be found in many vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Languedoc & Roussillon, Loire Valley, Savoie & Bugey, Beaujolais, Armagnac.
Informations about the Winery Sauvion
The Winery Sauvion is one of of the world's great estates. It offers 94 wines for sale in the of Loire Valley to come and discover on site or to buy online.
The wine region of Loire Valley
The Loire Valley is a key wine region in western France. It follows the course of the Loire River on its Long journey through the heart of France, from the inland hills of the Auvergne to the plains of the French Atlantic coast near Nantes (Muscadet country). Important in terms of quantity and quality, the region produces large quantities (about 4 million h/l each year) of everyday wines, as well as some of France's greatest wines. Diversity is another of the region's major assets; the styles of wine produced here range from the light, tangy Muscadet to the Sweet, honeyed Bonnezeaux, the Sparkling whites of Vouvray and the juicy, Tannic reds of Chinon and Saumur.
The word of the wine: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
