Domaine de la TucauderieFine Selection Sauvignon
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Fine Selection Sauvignon
Pairings that work perfectly with Fine Selection Sauvignon
Original food and wine pairings with Fine Selection Sauvignon
The Fine Selection Sauvignon of Domaine de la Tucauderie matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of quiche with leeks and fresh salmon from flo, american style lobster tails, great chef style or zucchini quiche.
Details and technical informations about Domaine de la Tucauderie's Fine Selection Sauvignon.
Discover the grape variety: Dattier de Saint Vallier
Interspecific crossing obtained by Seyve-Villard between the 6468 Seibel and the Panse de Provence. This direct-producing hybrid is practically no longer multiplied, but can still be found among amateur gardeners or collectors.
Informations about the Domaine de la Tucauderie
The Domaine de la Tucauderie is one of of the world's greatest estates. It offers 16 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
