Vignoble DubreuilVieilles Vignes Chardonnay du Val de Loire
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Vieilles Vignes Chardonnay du Val de Loire
Pairings that work perfectly with Vieilles Vignes Chardonnay du Val de Loire
Original food and wine pairings with Vieilles Vignes Chardonnay du Val de Loire
The Vieilles Vignes Chardonnay du Val de Loire of Vignoble Dubreuil matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of tartiflette (from a real savoyard), steamed salmon marinated in herbs or mushroom, bacon and gruyere quiche.
Details and technical informations about Vignoble Dubreuil's Vieilles Vignes Chardonnay du Val de Loire.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). 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 small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Vignoble Dubreuil
The Vignoble Dubreuil is one of of the world's greatest estates. It offers 15 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
