Winery Jean Claude et Didier AubertCuvée Tradition Vouvray Brut
Sparkling wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Cuvée Tradition Vouvray Brut
Pairings that work perfectly with Cuvée Tradition Vouvray Brut
Original food and wine pairings with Cuvée Tradition Vouvray Brut
The Cuvée Tradition Vouvray Brut of Winery Jean Claude et Didier Aubert matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of beef with dark beer, special' tagliatelle carbonara or duck breast in a crust.
Details and technical informations about Winery Jean Claude et Didier Aubert's Cuvée Tradition Vouvray Brut.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Informations about the Winery Jean Claude et Didier Aubert
The Winery Jean Claude et Didier Aubert is one of of the world's greatest estates. It offers 16 wines for sale in the of Vouvray to come and discover on site or to buy online.
The wine region of Vouvray
100% Chenin Blanc on the tuffeau slopes of Touraine: a unique stylistic palette from sparkling brut to botrytised sweet. Taut, straight dry with notes of green apple, citrus and chalk. Round, honeyed off-dry with ripe fruits. Opulent sweet and luscious wines with aromas of quince, honey and fruit paste from late harvest or noble rot.
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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
