Domaine de la MontcellièreSauvignon
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Sauvignon of the Domaine de la Montcellière is in the top 40 of wines of Val de Loire.
Food and wine pairings with Sauvignon
Pairings that work perfectly with Sauvignon
Original food and wine pairings with Sauvignon
The Sauvignon of Domaine de la Montcellière matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of pan-fried potatoes with smoked salmon and rosemary, salt and pepper shrimp or quiche lorraine.
Details and technical informations about Domaine de la Montcellière's Sauvignon.
Discover the grape variety: Troyen
Simple, fresh dry whites with a pale golden colour, a supple palate with moderate acidity, and understated aromas of citrus and white flowers. Discreet Champenois profile. Nearly extinct, preserved in varietal collections for its heritage value, it belongs to the ancient grape varieties of Champagne and the Aube studied for their genetic and historical interest. A rare French white grape variety once cultivated in Champagne and the Aube.
Last vintages of this wine
The best vintages of Sauvignon from Domaine de la Montcellière are 2015, 0
Informations about the Domaine de la Montcellière
The Domaine de la Montcellière is one of of the world's greatest estates. It offers 16 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: Reserve wine (champagne)
Older wines, kept in vats or aged in wood in some houses, or kept in magnums at Bollinger. A small percentage of these wines are used in the blending of non-vintage wines in order to bring greater aromatic complexity.
