Winery GrossetCoteaux Du Layon Rochefort
White wine
This wine generally goes well with fruity desserts, lean fish or shellfish.
Food and wine pairings with Coteaux Du Layon Rochefort
Pairings that work perfectly with Coteaux Du Layon Rochefort
Original food and wine pairings with Coteaux Du Layon Rochefort
The Coteaux Du Layon Rochefort of Winery Grosset matches generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of waterzooï of the sea, baeckeoffe with fish or rice with milk.
Details and technical informations about Winery Grosset's Coteaux Du Layon Rochefort.
Discover the grape variety: Chenin blanc
It most certainly originates from the Anjou region and is registered in the official catalogue of wine grape varieties on the A1 list. It can also be found in South Africa, Australia, Argentina, Chile, the United States (California), New Zealand, etc. It is said to be a descendant of Savagnin and to have sauvignonasse as its second parent (Jean-Michel Boursiquot 2019). On the other hand, Chenin blanc is the half-brother of verdelho and sauvignon blanc and is the father of colombard.
Last vintages of this wine
The best vintages of Coteaux Du Layon Rochefort from Winery Grosset are 0
Informations about the Winery Grosset
The Winery Grosset is one of of the world's greatest estates. It offers 6 wines for sale in the of Loire Valley to come and discover on site or to buy online.
The wine region of Loire Valley
The Loire Valley is a key wine region in western France. It follows the course of the Loire River on its Long journey through the heart of France, from the inland hills of the Auvergne to the plains of the French Atlantic coast near Nantes (Muscadet country). Important in terms of quantity and quality, the region produces large quantities (about 4 million h/l each year) of everyday wines, as well as some of France's greatest wines. Diversity is another of the region's major assets; the styles of wine produced here range from the light, tangy Muscadet to the Sweet, honeyed Bonnezeaux, the Sparkling whites of Vouvray and the juicy, Tannic reds of Chinon and Saumur.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
