Winery Emmanuel HagetClos Messemé Saumur Puy Notre Dame
Red wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Clos Messemé Saumur Puy Notre Dame
Pairings that work perfectly with Clos Messemé Saumur Puy Notre Dame
Original food and wine pairings with Clos Messemé Saumur Puy Notre Dame
The Clos Messemé Saumur Puy Notre Dame of Winery Emmanuel Haget matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of pork shoulder with mustard, sausages with kale or rabbit in foil.
Details and technical informations about Winery Emmanuel Haget's Clos Messemé Saumur Puy Notre Dame.
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 Emmanuel Haget
The Winery Emmanuel Haget is one of of the world's greatest estates. It offers 6 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: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
