Domaine des Cormiers RouxVIP Vouvray Brut
Sparkling wine
This wine generally goes well with fruity desserts, lean fish or shellfish.
Food and wine pairings with VIP Vouvray Brut
Pairings that work perfectly with VIP Vouvray Brut
Original food and wine pairings with VIP Vouvray Brut
The VIP Vouvray Brut of Domaine des Cormiers Roux matches generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of marinated mussels with maroilles, fillets of sole in a creamy sauce with autumn vegetables or the coughing cat's apple crumble.
Details and technical informations about Domaine des Cormiers Roux's VIP Vouvray Brut.
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 des Cormiers Roux
The Domaine des Cormiers Roux is one of of the world's greatest estates. It offers 9 wines for sale in the of Vouvray to come and discover on site or to buy online.
The wine region of Vouvray
100% Chenin Blanc on the tuffeau slopes of Touraine: a unique stylistic palette from sparkling brut to botrytised sweet. Taut, straight dry with notes of green apple, citrus and chalk. Round, honeyed off-dry with ripe fruits. Opulent sweet and luscious wines with aromas of quince, honey and fruit paste from late harvest or noble rot.
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: Polyphenols
Substance contained essentially in the skin of the grape. The main ones are anthocyanins, which give red wines their colour and tannins.
