Domaine de la RoussilleSauvignon Moelleux
Sweet wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Sauvignon Moelleux
Pairings that work perfectly with Sauvignon Moelleux
Original food and wine pairings with Sauvignon Moelleux
The Sauvignon Moelleux of Domaine de la Roussille matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of pan-fried salmon papillote, cuttlefish rust from my grandmother in sète or quiche without pastry, courgette and blue cheese.
Details and technical informations about Domaine de la Roussille's Sauvignon Moelleux.
Discover the grape variety: Vilana
A very old grape variety grown in Greece - one of the main ones - most often at high altitude, it is said to have originated on the island of Crete. It can also be found in Italy, but is practically unknown in France. D.N.A. analyses have shown that it is related to Thrapsthiri and Vidiano.
Informations about the Domaine de la Roussille
The Domaine de la Roussille is one of of the world's greatest estates. It offers 9 wines for sale in the of Loire Valley to come and discover on site or to buy online.
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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
