Winery J. MouratCollection Vendée
White wine
This wine is a blend of 2 varietals which are the Chardonnay and the Chenin blanc.
This wine generally goes well with fruity desserts, pork or vegetarian.
Wine flavors and olphactive analysis
On the nose the Collection Vendée of Winery J. Mourat in the region of Loire Valley often reveals types of flavors of citrus, green apple or lime and sometimes also flavors of apricot, lemon or melon.
Food and wine pairings with Collection Vendée
Pairings that work perfectly with Collection Vendée
Original food and wine pairings with Collection Vendée
The Collection Vendée of Winery J. Mourat matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of homemade pork curry, cannelloni with salmon and spinach or marinated mussels with maroilles.
Details and technical informations about Winery J. Mourat's Collection Vendée.
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 Collection Vendée from Winery J. Mourat are 2019, 2018, 2017, 2016
Informations about the Winery J. Mourat
The Winery J. Mourat is one of of the world's great estates. It offers 56 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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
