François Plouzeau - Domaine de La GarrelièreMilliard d'Etoiles
Sparkling wine
This wine is a blend of 2 varietals which are the Cabernet franc and the Chenin blanc.
This wine generally goes well with fruity desserts, pork or poultry.
Wine flavors and olphactive analysis
On the nose the Milliard d'Etoiles of François Plouzeau - Domaine de La Garrelière in the region of Loire Valley often reveals types of flavors of apples, minerality or pear and sometimes also flavors of honey, yeast or earth.
Food and wine pairings with Milliard d'Etoiles
Pairings that work perfectly with Milliard d'Etoiles
Original food and wine pairings with Milliard d'Etoiles
The Milliard d'Etoiles of François Plouzeau - Domaine de La Garrelière matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of southern beef meatballs, stuffed round zucchini or duck baeckeoffe with christmas spices and dried fruits.
Details and technical informations about François Plouzeau - Domaine de La Garrelière's Milliard d'Etoiles.
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 François Plouzeau - Domaine de La Garrelière
The François Plouzeau - Domaine de La Garrelière is one of of the world's greatest estates. It offers 21 wines for sale in the of Touraine to come and discover on site or to buy online.
The wine region of Touraine
Signature Sauvignon as king of Touraine whites (~80% of plantings): dry, expressive with notes of citrus, green apple, gooseberry, white flowers, exotic fruit and a touch of boxwood, lively acidity — ideal aperitif. Gamay as a juicy, crunchy red (cherry, raspberry, discreet tannins), more structured Cabernet Franc (bell pepper, raspberry) and dense Côt to complete it. Chenin and Chardonnay among whites. Vast Loire AOC between Blois and Tours, tuffeau and flint.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
