Domaine Petit et FilleLes Papillons Pouilly-Fumé
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or shellfish.
Taste structure of the Les Papillons Pouilly-Fumé from the Domaine Petit et Fille
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Papillons Pouilly-Fumé of Domaine Petit et Fille in the region of Loire Valley is a with a nice freshness.
Food and wine pairings with Les Papillons Pouilly-Fumé
Pairings that work perfectly with Les Papillons Pouilly-Fumé
Original food and wine pairings with Les Papillons Pouilly-Fumé
The Les Papillons Pouilly-Fumé of Domaine Petit et Fille matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of basque piperade, parillade of fish and seafood or currywurst.
Details and technical informations about Domaine Petit et Fille's Les Papillons Pouilly-Fumé.
Discover the grape variety: Belair
Intraspecific crossing between the barlinka and the Alphonse Lavallée obtained in 1974 in South Africa by E.P. Evans and P.J.L. Ellis. In the same country and with the same parents, other varieties were created such as happiness, la rochelle, ... . Belair is registered since 2012 in the Official Catalogue of table grape varieties list A2.
Informations about the Domaine Petit et Fille
The Domaine Petit et Fille is one of of the world's greatest estates. It offers 6 wines for sale in the of Pouilly-Fumé to come and discover on site or to buy online.
The wine region of Pouilly-Fumé
The wine region of Pouilly-Fumé is located in the region of Haute Loire of Loire Valley of France. Wineries and vineyards like the Domaine Didier Dagueneau (Louis-Benjamin Dagueneau) or the Domaine de Ladoucette produce mainly wines white and red. The most planted grape varieties in the region of Pouilly-Fumé are Chenin blanc, Chardonnay and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Pouilly-Fumé often reveals types of flavors of earth, black currant or fennel and sometimes also flavors of lime zest, banana or fresh cut grass.
The wine region of Loire Valley
The Loire Valley is a key wine region in western France. It follows the course of the Loire River on its Long journey through the heart of France, from the inland hills of the Auvergne to the plains of the French Atlantic coast near Nantes (Muscadet country). Important in terms of quantity and quality, the region produces large quantities (about 4 million h/l each year) of everyday wines, as well as some of France's greatest wines. Diversity is another of the region's major assets; the styles of wine produced here range from the light, tangy Muscadet to the Sweet, honeyed Bonnezeaux, the Sparkling whites of Vouvray and the juicy, Tannic reds of Chinon and Saumur.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
