Château de la FessardièreCabernet de Saumur
Pink wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Cabernet de Saumur
Pairings that work perfectly with Cabernet de Saumur
Original food and wine pairings with Cabernet de Saumur
The Cabernet de Saumur of Château de la Fessardière matches generally quite well with dishes of lamb, rich fish (salmon, tuna etc) or poultry such as recipes of lamb chops à la champvallon, niçoise salad or chicken ballotine with ham and mushrooms.
Details and technical informations about Château de la Fessardière's Cabernet de Saumur.
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 Château de la Fessardière
The Château de la Fessardière is one of of the world's greatest estates. It offers 13 wines for sale in the of Cabernet de Saumur to come and discover on site or to buy online.
The wine region of Cabernet de Saumur
AOC rosé (1964, 80–110 ha in Saumurois, ~700,000 bottles) blended from Cabernet Franc and Cabernet Sauvignon by direct pressing without destemming — vinification close to Cabernet d'Anjou. Luminous pink robe with salmon tints, nose of fresh and delicate red fruits (strawberry, raspberry). Balanced and discreet palate, suave and round with moderate residual sugar. Primarily chalky white tuffeau soils characteristic of Saumurois; drink young for fruity brightness.
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
