Domaine Jo PithonCoteaux du Layon 'St Lambert'
Sweet wine
This wine generally goes well with fruity desserts, lean fish or shellfish.
Food and wine pairings with Coteaux du Layon 'St Lambert'
Pairings that work perfectly with Coteaux du Layon 'St Lambert'
Original food and wine pairings with Coteaux du Layon 'St Lambert'
The Coteaux du Layon 'St Lambert' of Domaine Jo Pithon matches generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of shrimp, coconut and ginger soup, thai green curry chicken and eggplant or apple pie.
Details and technical informations about Domaine Jo Pithon's Coteaux du Layon 'St Lambert'.
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 Jo Pithon
The Domaine Jo Pithon is one of of the world's great estates. It offers 16 wines for sale in the of Coteaux du Layon 'Saint-Lambert-du-Lattay' to come and discover on site or to buy online.
The wine region of Coteaux du Layon 'Saint-Lambert-du-Lattay'
Communal appellation within Coteaux du Layon (Anjou-Layon, left bank) on Saint-Lambert-du-Lattay: 100% Chenin in sweet wines made by successive tries on botrytised bunches. Cool misty mornings ideal for botrytis. Schist and sandstone soils of the Massif Armoricain, shallow brown terraces ("Anjou noir"). Fine, pure nose of stone fruits, peach, apricot and exotic fruits.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
