Domaine Levron & VincenotLes Terres Blanches Saumur-Champigny
Red wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Les Terres Blanches Saumur-Champigny
Pairings that work perfectly with Les Terres Blanches Saumur-Champigny
Original food and wine pairings with Les Terres Blanches Saumur-Champigny
The Les Terres Blanches Saumur-Champigny of Domaine Levron & Vincenot matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of beef with balsamic sauce, caramelized pork ribs or rabbit with leeks.
Details and technical informations about Domaine Levron & Vincenot's Les Terres Blanches Saumur-Champigny.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Les Terres Blanches Saumur-Champigny from Domaine Levron & Vincenot are 2017
Informations about the Domaine Levron & Vincenot
The Domaine Levron & Vincenot is one of of the world's greatest estates. It offers 15 wines for sale in the of Saumur-Champigny to come and discover on site or to buy online.
The wine region of Saumur-Champigny
Loire Cabernet Franc benchmark across 9 Saumur villages (clay-limestone slopes, mild oceanic climate): fine, velvety reds with vibrant cherry, raspberry, blackcurrant aromas plus floral and spicy notes, supple tannins, taut freshness and silky texture. Young wines lively and gourmand, ageworthy cuvées drift to undergrowth, leather and tobacco. Star red AOC of the Anjou-Saumur Loire, rare blend of immediate pleasure and ageing, signature Loire elegance.
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
