Winery Coeur de VignesChardonnay Cuvée Prestige
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Chardonnay Cuvée Prestige of the Winery Coeur de Vignes is in the top 80 of wines of Val de Loire.
Food and wine pairings with Chardonnay Cuvée Prestige
Pairings that work perfectly with Chardonnay Cuvée Prestige
Original food and wine pairings with Chardonnay Cuvée Prestige
The Chardonnay Cuvée Prestige of Winery Coeur de Vignes matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of sausages with kale, baeckeoffe with fish or zucchini and goat cheese quiche.
Details and technical informations about Winery Coeur de Vignes's Chardonnay Cuvée Prestige.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Informations about the Winery Coeur de Vignes
The Winery Coeur de Vignes is one of of the world's greatest estates. It offers 3 wines for sale in the of Val de Loire to come and discover on site or to buy online.
The wine region of Val de Loire
France's most diverse vineyard, 800 km along the Loire (~48,300 ha). Flagship whites: lively, mineral Sauvignon from Sancerre-Pouilly (citrus, boxwood, gunflint), Loire Chenin from vibrant dry to noble sweet wines (quince, honey, taut acidity), Melon de Bourgogne of saline Muscadet on lees. Cabernet Franc reds (Chinon, Bourgueil, Saumur-Champigny): raspberry, bell pepper, graphite, silky tannins. Sparkling Cremants with brioche-apple notes.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
