Winery Henri BeurdinReuilly Cuvée L´ Orme au Loup
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Reuilly Cuvée L´ Orme au Loup
Pairings that work perfectly with Reuilly Cuvée L´ Orme au Loup
Original food and wine pairings with Reuilly Cuvée L´ Orme au Loup
The Reuilly Cuvée L´ Orme au Loup of Winery Henri Beurdin matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of basque chicken with chorizo, mussels spanish style or curried veal roulades.
Details and technical informations about Winery Henri Beurdin's Reuilly Cuvée L´ Orme au Loup.
Discover the grape variety: Grüner Veltliner
Dry, vivid and structured whites with a pale golden robe, slender mouthfeel and preserved acidity, with signature aromas of white pepper, citrus (lemon, grapefruit), green apple, fresh vegetables (radish, rhubarb, watercress), herbs and loess mineral notes. Good ageing potential. Absolute star of Wachau DAC, Kamptal DAC, Kremstal DAC and Weinviertel DAC in Austria. The emblematic Austrian variety, the most planted in the country and a national identity signature.
Informations about the Winery Henri Beurdin
The Winery Henri Beurdin is one of of the world's greatest estates. It offers 6 wines for sale in the of Reuilly to come and discover on site or to buy online.
The wine region of Reuilly
Confidential AOC of the Centre-Loire (1937 white, 1961 red/rosé): Sauvignon Blanc signature as king white — dry, lively and signature mineral with electric notes of citrus, white flowers and fruits, chiselled acidity and round texture. Pinot Noir as king light fruity red with signature notes of cherry and raspberry, fresh crunchy profile. Pinot Gris as king dry aromatic rosé with vivid signature hues, delicate aperitif wines. Kimmeridgian clay-limestone slopes.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
