Maison ChandesaisSaint-Bris Sauvignon
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Saint-Bris Sauvignon from the Maison Chandesais
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Saint-Bris Sauvignon of Maison Chandesais in the region of Burgundy is a powerful.
Food and wine pairings with Saint-Bris Sauvignon
Pairings that work perfectly with Saint-Bris Sauvignon
Original food and wine pairings with Saint-Bris Sauvignon
The Saint-Bris Sauvignon of Maison Chandesais matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of cannelloni of meat, sun burger or fondue with lao sukiyaki sauce (laos).
Details and technical informations about Maison Chandesais's Saint-Bris Sauvignon.
Discover the grape variety: Queen
A table grape with long bunches and spherical red-violet berries with thin skin and crunchy flesh, delivering a sweet, fresh flavour. Early-ripening and productive. Cultivated in California for fresh consumption, prized for its attractive table appearance, sweetness and good keeping, it is among the American table grape varieties sold on North American market stalls. An American black table grape bred by crossing for fresh consumption.
Informations about the Maison Chandesais
The Maison Chandesais is one of of the world's great estates. It offers 75 wines for sale in the of Saint-Bris to come and discover on site or to buy online.
The wine region of Saint-Bris
Unique Burgundy AOC in the Yonne (southwest Auxerre, only Burgundy AOC using Sauvignon): Sauvignon Blanc and Sauvignon Gris signature white kings — pale robe evolving from lime and grapefruit to lilac and acacia floral notes, discreet Kimmeridgian limestone minerality, clean palate with integrated acidity, chiselled mineral finish. Atypical Burgundian cépage, pairs with oysters, shellfish and fresh goat's cheese.
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: Flavours (families of)
Aromas are classified into categories called families of aromas: fruity, floral, fermentative, vegetal, woody, balsamic, spicy, mineral, empyreumatic, animal.
