Domaine DelaunayAnjou-Coteaux de la Loire
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 Anjou-Coteaux de la Loire from the Domaine Delaunay
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Anjou-Coteaux de la Loire of Domaine Delaunay in the region of Loire Valley is a with a nice freshness.
Food and wine pairings with Anjou-Coteaux de la Loire
Pairings that work perfectly with Anjou-Coteaux de la Loire
Original food and wine pairings with Anjou-Coteaux de la Loire
The Anjou-Coteaux de la Loire of Domaine Delaunay matches generally quite well with dishes of rich fish (salmon, tuna etc), vegetarian or poultry such as recipes of barbecued mackerel papillotes, magic cake cheese quiche or basque piperade.
Details and technical informations about Domaine Delaunay's Anjou-Coteaux de la Loire.
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 Delaunay
The Domaine Delaunay is one of of the world's greatest estates. It offers 24 wines for sale in the of Anjou-Coteaux de la Loire to come and discover on site or to buy online.
The wine region of Anjou-Coteaux de la Loire
Sweet AOC (1946, ~50 ha) across 8 communes west of Angers on both Loire banks: 100% Chenin in moelleux and liquoreux (≥221 g/L sugar at harvest, ≥17 g/L residual). Steep schist slopes and volcanic rock with morning river mists encouraging botrytis. Temperate oceanic climate, mild wet winters, low thermal swings. Ripe white fruits, quince, acacia blossom and honey — dried apricot and candied zest in botrytised versions.
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
