Domaine de LispaulÀ Peu Près Sauvignon
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the À Peu Près Sauvignon of Domaine de Lispaul in the region of Loire Valley often reveals types of flavors of earth, microbio or vegetal and sometimes also flavors of tree fruit, citrus fruit or floral.
Food and wine pairings with À Peu Près Sauvignon
Pairings that work perfectly with À Peu Près Sauvignon
Original food and wine pairings with À Peu Près Sauvignon
The À Peu Près Sauvignon of Domaine de Lispaul matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of salmon steaks with soy sauce, cuttlefish in parsley sauce or quiche lorraine.
Details and technical informations about Domaine de Lispaul's À Peu Près Sauvignon.
Discover the grape variety: Cayuga
Complex interspecific cross between white seyval (5-276 Seyve-Villard) and schuyler obtained in 1945 by Robinson Willard B. and Einset John at Cornell University in Geneva (USA). It can also be found in Canada, almost unknown in France.
Last vintages of this wine
The best vintages of À Peu Près Sauvignon from Domaine de Lispaul are 2019, 0
Informations about the Domaine de Lispaul
The Domaine de Lispaul 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: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
