The Domaine Delaye is one of the largest wineries in the world. It offers 2 wines for sale in of Saint-Véran to come and discover on site or to buy online.
Looking for the best Domaine Delaye wines in Saint-Véran among all the wines in the region? Check out our tops of the best red, white or effervescent Domaine Delaye wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Domaine Delaye wines with technical and enological descriptions.
How Domaine Delaye wines pair with each other generally quite well with dishes of pasta, vegetarian or cured meat such as recipes of chicken and mushroom risotto, mushroom, bacon and gruyere quiche or curried coral lentils.
On the nose the white wine of Domaine Delaye. often reveals types of flavors of cream, honey or tropical fruit and sometimes also flavors of floral, citrus fruit or spices. In the mouth the white wine of Domaine Delaye. is a with a nice freshness.
The wine region of Saint-Véran is located in the region of Mâconnais of Burgundy of France. Wineries and vineyards like the Domaine Collovray & Terrier or the Domaine Collovray & Terrier produce mainly wines white and red. The most planted grape varieties in the region of Saint-Véran are Chardonnay, Pinot noir and Nebbiolo, they are then used in wines in blends or as a single variety. On the nose of Saint-Véran often reveals types of flavors of butterscotch, yellow apple or chalk and sometimes also flavors of yeast, banana or kiwi.
In the mouth of Saint-Véran is a powerful. We currently count 360 estates and châteaux in the of Saint-Véran, producing 642 different wines in conventional, organic and biodynamic agriculture. The wines of Saint-Véran go well with generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish.
Planning a wine route in the of Saint-Véran? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Domaine Delaye.
The white Chardonnay is a grape variety that originated in France (Burgundy). 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 small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Nearly 9% of Champagne’s vineyard area will be covered by the merger between Centre Vinicole – Champagne Nicolas Feuillatte and the Coopérative Régionale des Vins de Champagne (CRVC), which includes the Champagne Castelnau label. A deal was delayed earlier in 2021, but the merger has now been approved by the two companies’ extraordinary general assemblies. It is expected to be effective from 31 December. Together, the two groups will create a new cooperative, ‘Terroirs et Vigne ...
Just over 6,400km in length, Chile is a country with a fascinating range of terroirs. This is fully reflected in the diversity of its wines. Heavily influenced by air currents from the Pacific Ocean to the west and the Andes to the east, all of Chile’s wine producing valleys have their own microclimates, as well as distinct complex soil composition. This variety means that individual vineyards experienced the harvest conditions of 2022 in different ways. It was a year that saw the continuation o ...
The grapes have been picked and Argentina is able to file another successful harvest for 2022, to match the previous four years. However producers are reporting that 2022 was the most singular of recent vintages, with each region experiencing its own challenges. Mendoza ‘The 2021-2022 season reminds me of a good Hollywood movie,’ said Martín Kaiser, viticulturist at Doña Paula in Mendoza. ‘It certainly kept us entertained. Our hearts were in our mouths all the way through, but it had a great end ...
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.
