Winery Jean Francois RoySauvignon
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Sauvignon of the Winery Jean Francois Roy is in the top 5 of wines of Touraine.
Wine flavors and olphactive analysis
On the nose the Sauvignon of Winery Jean Francois Roy in the region of Loire Valley often reveals types of flavors of grapefruit, tropical or lime and sometimes also flavors of minerality, earth or vegetal.
Food and wine pairings with Sauvignon
Pairings that work perfectly with Sauvignon
Original food and wine pairings with Sauvignon
The Sauvignon of Winery Jean Francois Roy matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of poached salmon in coconut milk with curry, chinese fondue or quiche without pastry.
Details and technical informations about Winery Jean Francois Roy's Sauvignon.
Discover the grape variety: Sercial
Vivid and nervy fortified whites with an amber-golden robe, taut mouthfeel and sharp acidity, with signature aromas of candied citrus, lemon, almond, green walnut, orange peel, honey and evolved oxidative notes with a characteristic bitter finish. Exceptional ageing potential (centuries). Star of the dry Madeira style, the most nervy of the four Madeira DOP styles. An autochthonous Portuguese variety of Madeira, signature of dry Madeiras.
Last vintages of this wine
The best vintages of Sauvignon from Winery Jean Francois Roy are 2018, 2015, 2017, 2016
Informations about the Winery Jean Francois Roy
The Winery Jean Francois Roy is one of of the world's greatest estates. It offers 19 wines for sale in the of Touraine to come and discover on site or to buy online.
The wine region of Touraine
Signature Sauvignon as king of Touraine whites (~80% of plantings): dry, expressive with notes of citrus, green apple, gooseberry, white flowers, exotic fruit and a touch of boxwood, lively acidity — ideal aperitif. Gamay as a juicy, crunchy red (cherry, raspberry, discreet tannins), more structured Cabernet Franc (bell pepper, raspberry) and dense Côt to complete it. Chenin and Chardonnay among whites. Vast Loire AOC between Blois and Tours, tuffeau and flint.
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
