Winery Francois VillevertLa Coulée Chardonnay
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or shellfish.
Taste structure of the La Coulée Chardonnay from the Winery Francois Villevert
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Coulée Chardonnay of Winery Francois Villevert in the region of Loire Valley is a with a nice freshness.
Food and wine pairings with La Coulée Chardonnay
Pairings that work perfectly with La Coulée Chardonnay
Original food and wine pairings with La Coulée Chardonnay
The La Coulée Chardonnay of Winery Francois Villevert matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of broccoli gratin, seafood pie or traditional tunisian couscous.
Details and technical informations about Winery Francois Villevert's La Coulée Chardonnay.
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 La Coulée Chardonnay from Winery Francois Villevert are 2016
Informations about the Winery Francois Villevert
The Winery Francois Villevert is one of of the world's greatest estates. It offers 7 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
