Winery Henri PoironDomaine des Quatre Routes Chardelon
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Domaine des Quatre Routes Chardelon
Pairings that work perfectly with Domaine des Quatre Routes Chardelon
Original food and wine pairings with Domaine des Quatre Routes Chardelon
The Domaine des Quatre Routes Chardelon of Winery Henri Poiron matches generally quite well with dishes of beef, lamb or spicy food such as recipes of stuffed zucchini, lamb tagine with prunes and dried fruits or macaroonade from sète.
Details and technical informations about Winery Henri Poiron's Domaine des Quatre Routes Chardelon.
Discover the grape variety: Weissburgunder
Elegant, full-bodied dry whites with a pale golden color, ample palate and preserved fresh acidity, offering refined aromas of white fruits (apple, pear), almond, hazelnut, white flowers (acacia) and mineral notes (limestone, flint). Fine barrel-ageing and cellaring potential. Star of great German-speaking whites: Baden VDP, Palatinate VDP, Wachau DAC, Alto Adige DOC (as pinot bianco). German synonym for pinot blanc, a white-skinned mutation of pinot noir.
Informations about the Winery Henri Poiron
The Winery Henri Poiron is one of of the world's great estates. It offers 22 wines for sale in the of Val de Loire to come and discover on site or to buy online.
The wine region of Val de Loire
France's most diverse vineyard, 800 km along the Loire (~48,300 ha). Flagship whites: lively, mineral Sauvignon from Sancerre-Pouilly (citrus, boxwood, gunflint), Loire Chenin from vibrant dry to noble sweet wines (quince, honey, taut acidity), Melon de Bourgogne of saline Muscadet on lees. Cabernet Franc reds (Chinon, Bourgueil, Saumur-Champigny): raspberry, bell pepper, graphite, silky tannins. Sparkling Cremants with brioche-apple notes.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
