Winery Jean Baptiste ThibaultLe Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Le Sauvignon Blanc
Pairings that work perfectly with Le Sauvignon Blanc
Original food and wine pairings with Le Sauvignon Blanc
The Le Sauvignon Blanc of Winery Jean Baptiste Thibault matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of risotto with fresh salmon and zucchini, marmite dieppoise or quiche without pastry.
Details and technical informations about Winery Jean Baptiste Thibault's Le Sauvignon Blanc.
Discover the grape variety: Molinera gorda
An ancient table grape of Spanish origin. Little known in France, it can still be found in Italy, Australia, the United States (California), Mexico where it is grown in pergolas, etc. It should not be confused with the molinara grown and known in Italy.
Informations about the Winery Jean Baptiste Thibault
The Winery Jean Baptiste Thibault is one of of the world's great estates. It offers 37 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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
