The Winery Jerôme de la Chaise of Quincy of Loire Valley
The Winery Jerôme de la Chaise is one of the world's great estates. It offers 1 wines for sale in of Quincy to come and discover on site or to buy online.
Looking for the best Winery Jerôme de la Chaise wines in Quincy among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Jerôme de la Chaise wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Jerôme de la Chaise wines with technical and enological descriptions.
How Winery Jerôme de la Chaise wines pair with each other generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of sardines with escabeche, catalan zarzuela or quiche with leeks and fresh salmon from flo.
The wine region of Quincy is located in the region of Centre Loire of Loire Valley of France. Wineries and vineyards like the Domaine Henri Bourgeois or the Les Domaines Tatin produce mainly wines white, red and pink. The most planted grape varieties in the region of Quincy are Chenin blanc, Cabernet franc and Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Quincy often reveals types of flavors of grapefruit, kiwi or stone and sometimes also flavors of oak, grass or apricot.
In the mouth of Quincy is a with a nice freshness. We currently count 73 estates and châteaux in the of Quincy, producing 140 different wines in conventional, organic and biodynamic agriculture. The wines of Quincy go well with generally quite well with dishes of pork, shellfish or spicy food.
Planning a wine route in the of Quincy? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Jerôme de la Chaise.
Originally from Bordeaux, Sauvignon, or Sauvignon Blanc, is reputed to be one of the best French grape varieties for white wine. It is a white grape variety, not to be confused with Sauvignon Gris and its pale yellow color, or with Cabernet Sauvignon which produces red wines. Particularly famous thanks to Sancerre, Sauvignon Blanc is cultivated as far as New Zealand, where it produces great wines whose reputation is well established.
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Charnay-les-Mâcon, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/Bo ...
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Péronne, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are availablein French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWine ...
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Mancey, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWine ...
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.