Château de la MulonniereSeptième Ciel Quarts de Chaume
White wine
This wine generally goes well with fruity desserts, lean fish or shellfish.
Food and wine pairings with Septième Ciel Quarts de Chaume
Pairings that work perfectly with Septième Ciel Quarts de Chaume
Original food and wine pairings with Septième Ciel Quarts de Chaume
The Septième Ciel Quarts de Chaume of Château de la Mulonniere matches generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of fish and seafood gratin, back of cod, beurre blanc with tarragon or apple pie.
Details and technical informations about Château de la Mulonniere's Septième Ciel Quarts de Chaume.
Discover the grape variety: Chenin blanc
It most certainly originates from the Anjou region and is registered in the official catalogue of wine grape varieties on the A1 list. It can also be found in South Africa, Australia, Argentina, Chile, the United States (California), New Zealand, etc. It is said to be a descendant of Savagnin and to have sauvignonasse as its second parent (Jean-Michel Boursiquot 2019). On the other hand, Chenin blanc is the half-brother of verdelho and sauvignon blanc and is the father of colombard.
Informations about the Château de la Mulonniere
The Château de la Mulonniere is one of of the world's greatest estates. It offers 14 wines for sale in the of Basse Loire to come and discover on site or to buy online.
The wine region of Basse Loire
The Loire Valley is a key wine region. .
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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
