Domaine Gibault - Danielle de L'AnseeParfum d'Évidence Vision Or
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Parfum d'Évidence Vision Or
Pairings that work perfectly with Parfum d'Évidence Vision Or
Original food and wine pairings with Parfum d'Évidence Vision Or
The Parfum d'Évidence Vision Or of Domaine Gibault - Danielle de L'Ansee matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of blue cord, pan-fried potatoes with smoked salmon and rosemary or zucchini and goat cheese quiche.
Details and technical informations about Domaine Gibault - Danielle de L'Ansee's Parfum d'Évidence Vision Or.
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 Parfum d'Évidence Vision Or from Domaine Gibault - Danielle de L'Ansee are 2015, 2016
Informations about the Domaine Gibault - Danielle de L'Ansee
The Domaine Gibault - Danielle de L'Ansee is one of of the world's greatest estates. It offers 16 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: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
