Winery Donatien BahuaudBois Lambert Saumur
Red wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Bois Lambert Saumur
Pairings that work perfectly with Bois Lambert Saumur
Original food and wine pairings with Bois Lambert Saumur
The Bois Lambert Saumur of Winery Donatien Bahuaud matches generally quite well with dishes of lamb, vegetarian or poultry such as recipes of rack of lamb in a salt crust, zucchini quiche or chicken waterzooi with blanche de hoegaarden and pink pepper.
Details and technical informations about Winery Donatien Bahuaud's Bois Lambert Saumur.
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.
Informations about the Winery Donatien Bahuaud
The Winery Donatien Bahuaud is one of wineries to follow in Saumur.. It offers 65 wines for sale in the of Saumur to come and discover on site or to buy online.
The wine region of Saumur
Loire tuffeau mosaic: Chenin reigns in whites — dry to off-dry with notes of citrus, apple, pear, candied white fruits, white flowers and a chalky mineral touch, taut acidity and a saline finish. Cabernet Franc (Breton) the signature red, airy (violet, raspberry, plum, peppery touch, fine tannins) and a fruity rosé. Renowned traditional-method Saumur Brut. Anjou-Saumur AOC on limestone tuffeau, troglodyte cellars.
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: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
