Winery Gerard CordierReuilly
Pink wine
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mature and hard cheese.
Food and wine pairings with Reuilly
Pairings that work perfectly with Reuilly
Original food and wine pairings with Reuilly
The Reuilly of Winery Gerard Cordier matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of tuna pie, brasucade of mussels from languedoc or salmon crumble.
Details and technical informations about Winery Gerard Cordier's Reuilly.
Discover the grape variety: Pinot gris
Rich, ample whites with a golden robe, showing aromas of pear, quince, honey, smoke, ginger and spice. Made as structured dry wines (Alsace AOC), off-dry and sumptuous late-harvest sweet (vendange tardive, sélection de grains nobles). Lighter and crisper in Italy as Pinot Grigio (Veneto, Friuli). Also in Germany (Grauburgunder), Hungary (Szürkebarát) and Oregon. A grey mutation of Pinot Noir.
Last vintages of this wine
The best vintages of Reuilly from Winery Gerard Cordier are 2017
Informations about the Winery Gerard Cordier
The Winery Gerard Cordier is one of of the world's greatest estates. It offers 2 wines for sale in the of Haute Loire to come and discover on site or to buy online.
The wine region of Haute Loire
Auvergne vineyard on small altitude hillsides along the Allier and Loire, volcanic soils (basalt, granite). IGP Pays d'Urfé or Comtés Rhodaniens. Signature Gamay as red: fruity and fresh with red cherry, raspberry, redcurrant, violet and a volcanic mineral touch, fine tannins and refreshing palate. Fine Pinot Noir emerging.
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: Cuvée (champagne)
Juice harvested during the first pressing. The term "cuvée" is also used to describe the final blend of wines of a given quality. Tête de cuvée : the first juice to come out during the first pressing.
