Winery Vigneau-ChevreauVouvray Extra-Brut
Sparkling wine
This wine generally goes well with fruity desserts, lean fish or shellfish.
Wine flavors and olphactive analysis
On the nose the Vouvray Extra-Brut of Winery Vigneau-Chevreau in the region of Loire Valley often reveals types of flavors of apples, honey or earth and sometimes also flavors of tree fruit.
Food and wine pairings with Vouvray Extra-Brut
Pairings that work perfectly with Vouvray Extra-Brut
Original food and wine pairings with Vouvray Extra-Brut
The Vouvray Extra-Brut of Winery Vigneau-Chevreau matches generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of thai shrimp soup (tom yam goong), back of cod with chorizo and parmesan crumble or the coughing cat's apple crumble.
Details and technical informations about Winery Vigneau-Chevreau's Vouvray Extra-Brut.
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 Vouvray Extra-Brut from Winery Vigneau-Chevreau are 2008
Informations about the Winery Vigneau-Chevreau
The Winery Vigneau-Chevreau is one of of the world's great estates. It offers 21 wines for sale in the of Vouvray to come and discover on site or to buy online.
The wine region of Vouvray
100% Chenin Blanc on the tuffeau slopes of Touraine: a unique stylistic palette from sparkling brut to botrytised sweet. Taut, straight dry with notes of green apple, citrus and chalk. Round, honeyed off-dry with ripe fruits. Opulent sweet and luscious wines with aromas of quince, honey and fruit paste from late harvest or noble rot.
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: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
