Winery Emile BallandLa Pente Sancerre
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or shellfish.
Taste structure of the La Pente Sancerre from the Winery Emile Balland
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Pente Sancerre of Winery Emile Balland in the region of Loire Valley is a with a nice freshness.
Food and wine pairings with La Pente Sancerre
Pairings that work perfectly with La Pente Sancerre
Original food and wine pairings with La Pente Sancerre
The La Pente Sancerre of Winery Emile Balland matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of roast pork with prunes, lobster barbecue or chicken tagine with olives and potatoes.
Details and technical informations about Winery Emile Balland's La Pente Sancerre.
Discover the grape variety: Harslevelu
Most certainly Hungarian. It is also found in Slovakia, Romania, Bulgaria, Russia, and even Australia. In Hungarian, "harslevelu" means "lime leaf".
Informations about the Winery Emile Balland
The Winery Emile Balland is one of of the world's greatest estates. It offers 25 wines for sale in the of Sancerre to come and discover on site or to buy online.
The wine region of Sancerre
The wine region of Sancerre is located in the region of Haute Loire of Loire Valley of France. Wineries and vineyards like the Domaine Edmond Vatan or the Domaine Jean-Paul Balland produce mainly wines white, red and pink. The most planted grape varieties in the region of Sancerre are Pinot noir, Chenin blanc and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Sancerre often reveals types of flavors of pineapple, wood smoke or jasmine and sometimes also flavors of fennel, pink grapefruit or green bell pepper.
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.
