Winery Oisly ThéséeLes Maison Brulees Sauvignon Touraine
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Les Maison Brulees Sauvignon Touraine
Pairings that work perfectly with Les Maison Brulees Sauvignon Touraine
Original food and wine pairings with Les Maison Brulees Sauvignon Touraine
The Les Maison Brulees Sauvignon Touraine of Winery Oisly Thésée matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of skate wings with black butter sauce, lobster barbecue or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Oisly Thésée's Les Maison Brulees Sauvignon Touraine.
Discover the grape variety: Gaïdouria
A very old and rare Greek grape variety that is still cultivated to some extent in the Cyclades, particularly in the Santorini archipelago. D.N.A. analyses have shown that it is related to Assyrtiko. On the island of Corfu, a black grape variety called Gaïdouricha is cultivated, but it is not related to Assyrtiko. Gaïdouria can be found in Turkey, but it is unknown in France and in most other wine-producing countries.
Informations about the Winery Oisly Thésée
The Winery Oisly Thésée is one of of the world's greatest estates. It offers 42 wines for sale in the of Touraine to come and discover on site or to buy online.
The wine region of Touraine
The wine region of Touraine is located in the region of Centre Loire of Loire Valley of France. Wineries and vineyards like the Domaine Famille Bougrier or the Domaine Joel Delaunay produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Touraine are Cabernet franc, Gamay noir and Chenin blanc, they are then used in wines in blends or as a single variety. On the nose of Touraine often reveals types of flavors of grapefruit, tar or kiwi and sometimes also flavors of lime zest, lychee or asparagus.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
