Domaine du LandreauA. Dubreuil Crémant de Loire Brut
Sparkling wine
This wine generally goes well with poultry, appetizers and snacks or lean fish.
Food and wine pairings with A. Dubreuil Crémant de Loire Brut
Pairings that work perfectly with A. Dubreuil Crémant de Loire Brut
Original food and wine pairings with A. Dubreuil Crémant de Loire Brut
The A. Dubreuil Crémant de Loire Brut of Domaine du Landreau matches generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of quinoa with shrimp, dauphine apples or baked potato churros.
Details and technical informations about Domaine du Landreau's A. Dubreuil Crémant de Loire Brut.
Discover the grape variety: Grolleau
Grolleau noir is a grape variety that originated in France (Loire Valley). 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 large bunches of grapes of medium size. Grolleau noir can be found in several vineyards: Loire Valley, South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Armagnac, Languedoc & Roussillon.
Informations about the Domaine du Landreau
The Domaine du Landreau is one of wineries to follow in Crémant de Loire.. It offers 25 wines for sale in the of Crémant de Loire to come and discover on site or to buy online.
The wine region of Crémant de Loire
Crémant de Loire is the regional appellation for Sparkling wines from Anjou, Saumur and Touraine - the heart of France's Loire Valley wine region. Chenin Blanc is the main ingredient. A wide range of other traditional Loire grape varieties can be used. These include the obvious choices of Chardonnay and Pinot Noir, but also Cabernet Franc, Pineau d'Aunis, Grolleau Noir and even Cabernet Sauvignon.
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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
