Domaine Aux MoinesLa Roche aux Moines
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Taste structure of the La Roche aux Moines from the Domaine Aux Moines
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Roche aux Moines of Domaine Aux Moines in the region of Loire Valley is a with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with La Roche aux Moines
Pairings that work perfectly with La Roche aux Moines
Original food and wine pairings with La Roche aux Moines
The La Roche aux Moines of Domaine Aux Moines matches generally quite well with dishes of rich fish (salmon, tuna etc), vegetarian or poultry such as recipes of gratin dauphinois with smoked salmon, light tuna-tomato quiche (without cream) or stuffed potatoes.
Details and technical informations about Domaine Aux Moines's La Roche aux Moines.
Discover the grape variety: Chenin blanc
Chameleon whites with taut acidity, ranging from mineral dry (Savennières, Vouvray sec) to off-dry and medium-sweet (Vouvray, Montlouis), sumptuous botrytised sweet (Quarts-de-Chaume, Bonnezeaux, Coteaux du Layon) and brilliant sparkling (Crémant de Loire, Vouvray brut). Aromas of quince, apple, honey, white flowers, beeswax and flint. An Anjou variety, also star of South Africa's Western Cape.
Informations about the Domaine Aux Moines
The Domaine Aux Moines is one of of the world's greatest estates. It offers 6 wines for sale in the of Loire Valley to come and discover on site or to buy online.
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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
