The Domaine de Saint Just is one of the largest wineries in the world. It offers 22 wines for sale in of Saumur-Champigny to come and discover on site or to buy online.
Looking for the best Domaine de Saint Just wines in Saumur-Champigny among all the wines in the region? Check out our tops of the best red, white or effervescent Domaine de Saint Just wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Domaine de Saint Just wines with technical and enological descriptions.
How Domaine de Saint Just wines pair with each other generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of marinated mussels with parsley, cod in normandy sauce or express cherry clafoutis.
On the nose the white wine of Domaine de Saint Just. often reveals types of flavors of citrus, apples or minerality and sometimes also flavors of earth, tree fruit or citrus fruit. In the mouth the white wine of Domaine de Saint Just. is a with a nice freshness.
The wine region of Saumur-Champigny is located in the region of Saumur of Loire Valley of France. Wineries and vineyards like the Domaine Clos Rougeard or the Domaine Clos Rougeard produce mainly wines red, white and pink. The most planted grape varieties in the region of Saumur-Champigny are Cabernet franc, Cabernet-Sauvignon and Chenin blanc, they are then used in wines in blends or as a single variety. On the nose of Saumur-Champigny often reveals types of flavors of smoke, grass or yellow apple and sometimes also flavors of tree fruit, oil or banana.
In the mouth of Saumur-Champigny is a with a nice freshness. We currently count 214 estates and châteaux in the of Saumur-Champigny, producing 526 different wines in conventional, organic and biodynamic agriculture. The wines of Saumur-Champigny go well with generally quite well with dishes of beef, pork or game (deer, venison).
How Domaine de Saint Just wines pair with each other generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of hungarian goulash, chinchards with white wine and grapes or duck stew with cahors wine.
On the nose the red wine of Domaine de Saint Just. often reveals types of flavors of cherry, oaky or raspberry and sometimes also flavors of non oak, earth or oak. In the mouth the red wine of Domaine de Saint Just. is a powerful with a nice balance between acidity and tannins.
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
How Domaine de Saint Just wines pair with each other generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of californian sushi (reverse maki), chicken tagine or chorizo rillettes.
On the nose the sparkling wine of Domaine de Saint Just. often reveals types of flavors of cream, citrus or lemon and sometimes also flavors of earth, microbio or tree fruit. In the mouth the sparkling wine of Domaine de Saint Just. is a powerful with a nice vivacity and a fine and pleasant bubble.
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
Planning a wine route in the of Saumur-Champigny? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Domaine de Saint Just.
It most certainly originates from the Anjou region and is registered in the official catalogue of wine grape varieties on the A1 list. It can also be found in South Africa, Australia, Argentina, Chile, the United States (California), New Zealand, etc. It is said to be a descendant of Savagnin and to have sauvignonasse as its second parent (Jean-Michel Boursiquot 2019). On the other hand, Chenin blanc is the half-brother of verdelho and sauvignon blanc and is the father of colombard.
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Verzé, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines ...
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Serrières, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneW ...
Understand the hierarchy of Burgundy wine appellations in less than a minute! Our social media: Facebook: https://www.facebook.com/BourgogneWines/ Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ #BourgogneWines #Bourgogne ...
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
