Winery Doudeau-LégerVent d'Ange Sauvignon
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Vent d'Ange Sauvignon
Pairings that work perfectly with Vent d'Ange Sauvignon
Original food and wine pairings with Vent d'Ange Sauvignon
The Vent d'Ange Sauvignon of Winery Doudeau-Léger matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of tuna nuggets, paella de marisco (seafood paella) or quiche lorraine.
Details and technical informations about Winery Doudeau-Léger's Vent d'Ange Sauvignon.
Discover the grape variety: Seyval
Seyval blanc is a grape variety that originated in France (Rhône-Alpes valley). It is a variety resulting from a cross of the same species (interspecific hybridization). 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 medium-sized bunches and small to medium-sized grapes. Seyval blanc can be found cultivated in the following vineyards: Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon, Provence & Corsica.
Informations about the Winery Doudeau-Léger
The Winery Doudeau-Léger is one of of the world's greatest estates. It offers 6 wines for sale in the of Val de Loire to come and discover on site or to buy online.
The wine region of Val de Loire
Val de Loire is a regional PGI title, covering wines produced in an area that roughly corresponds to the Val de Loire wine region in northern France. The PGI catchment area covers 14 departments and is one of the largest in France in terms of area. The Terroir is extremely varied throughout the Loire Valley region. Wines produced under the PGI title have as much style as the AOC appellations of the Loire.
The word of the wine: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
