Domaine SaugerSauvignon - Chardonnay Pourquoi Pas?
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Sauvignon - Chardonnay Pourquoi Pas? of the Domaine Sauger is in the top 10 of wines of Loire Valley.
Food and wine pairings with Sauvignon - Chardonnay Pourquoi Pas?
Pairings that work perfectly with Sauvignon - Chardonnay Pourquoi Pas?
Original food and wine pairings with Sauvignon - Chardonnay Pourquoi Pas?
The Sauvignon - Chardonnay Pourquoi Pas? of Domaine Sauger matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of chicken drumstick with bacon, skate wings with capers or lobster tail armorican style.
Details and technical informations about Domaine Sauger's Sauvignon - Chardonnay Pourquoi Pas?.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Sauvignon - Chardonnay Pourquoi Pas? from Domaine Sauger are 2016, 2014, 2017, 2018
Informations about the Domaine Sauger
The Domaine Sauger is one of of the world's greatest estates. It offers 19 wines for sale in the of Loire Valley to come and discover on site or to buy online.
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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
