Domaine SouchetVale De Loire Sauvignon
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Vale De Loire Sauvignon
Pairings that work perfectly with Vale De Loire Sauvignon
Original food and wine pairings with Vale De Loire Sauvignon
The Vale De Loire Sauvignon of Domaine Souchet matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of salmon blanquette, sublime fish and shrimp colombo or quiche with bacon and gruyère cheese.
Details and technical informations about Domaine Souchet's Vale De Loire Sauvignon.
Discover the grape variety: Odjaleschi
Most certainly Georgian, odja meaning "tree" in Megrel, which explains why we still find this variety cultivated with trees as stakes.
Informations about the Domaine Souchet
The Domaine Souchet is one of of the world's greatest estates. It offers 3 wines for sale in the of Loire Valley to come and discover on site or to buy online.
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
