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 pan-fried salmon with lemon and dill sauce, mussels with camembert cheese or leek, goat cheese and bacon quiche.
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.
Interspecific crossing between the muscat du moulin or 299-35 Couderc (Pédro Ximénès x 603 Couderc (carignan noir x vitis rupestris) and the muscat ottonel obtained in 1962 by Bruce Reisch and Thomas Henick-Kling at the Experimental Station of the Cornell University - Geneva - New York (United States) Apart from this country, it is almost unknown in other wine-producing countries.