Domaine la BonnelièreL’Excellence Saumur Blanc
White wine
This wine generally goes well with fruity desserts, lean fish or shellfish.
Food and wine pairings with L’Excellence Saumur Blanc
Pairings that work perfectly with L’Excellence Saumur Blanc
Original food and wine pairings with L’Excellence Saumur Blanc
The L’Excellence Saumur Blanc of Domaine la Bonnelière matches generally quite well with dishes of rich fish (salmon, tuna etc), vegetarian or poultry such as recipes of tomato, zucchini and tuna flan, cream and tuna quiche or pan bagnat.
Details and technical informations about Domaine la Bonnelière's L’Excellence Saumur Blanc.
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.
Last vintages of this wine
The best vintages of L’Excellence Saumur Blanc from Domaine la Bonnelière are 0
Informations about the Domaine la Bonnelière
The Domaine la Bonnelière is one of of the world's great estates. It offers 37 wines for sale in the of Saumur to come and discover on site or to buy online.
The wine region of Saumur
Loire tuffeau mosaic: Chenin reigns in whites — dry to off-dry with notes of citrus, apple, pear, candied white fruits, white flowers and a chalky mineral touch, taut acidity and a saline finish. Cabernet Franc (Breton) the signature red, airy (violet, raspberry, plum, peppery touch, fine tannins) and a fruity rosé. Renowned traditional-method Saumur Brut. Anjou-Saumur AOC on limestone tuffeau, troglodyte cellars.
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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
