Domaine GrisardCuvée Loyse de Savoie
White wine
This wine is a blend of 3 varietals which are the Chardonnay, the Jacquère and the Mondeuse blanche.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Cuvée Loyse de Savoie
Pairings that work perfectly with Cuvée Loyse de Savoie
Original food and wine pairings with Cuvée Loyse de Savoie
The Cuvée Loyse de Savoie of Domaine Grisard matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of quiche with bacon and gruyère cheese, sun burger or quiche without pastry, courgette and blue cheese.
Details and technical informations about Domaine Grisard's Cuvée Loyse de Savoie.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Informations about the Domaine Grisard
The Domaine Grisard is one of of the world's great estates. It offers 47 wines for sale in the of Savoie to come and discover on site or to buy online.
The wine region of Savoie
French Alpine vineyard with unique native grapes. Signature Jacquère in whites (~50% of the vineyard): lively, light dry wines with white flowers, green apple, citrus, fresh almond and a mineral touch, perfect with fondue and raclette. Ampler Altesse (Roussette) (pear, honey, hazelnut). Fruity, peppery Mondeuse reds (cherry, violet, firm tannins), light Gamay and fine Pinot Noir.
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
