Winery Jerome MarcadetCour-Cheverny
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or shellfish.
Taste structure of the Cour-Cheverny from the Winery Jerome Marcadet
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cour-Cheverny of Winery Jerome Marcadet in the region of Loire Valley is a with a nice freshness.
Food and wine pairings with Cour-Cheverny
Pairings that work perfectly with Cour-Cheverny
Original food and wine pairings with Cour-Cheverny
The Cour-Cheverny of Winery Jerome Marcadet matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of the secrets of croque-monsieur, shrimp curry and coconut (thailand) or tunisian mloukia of grandmother mimi.
Details and technical informations about Winery Jerome Marcadet's Cour-Cheverny.
Discover the grape variety: Lagorthi
Last vintages of this wine
The best vintages of Cour-Cheverny from Winery Jerome Marcadet are 2018, 0
Informations about the Winery Jerome Marcadet
The Winery Jerome Marcadet is one of of the world's greatest estates. It offers 7 wines for sale in the of Cour-Cheverny to come and discover on site or to buy online.
The wine region of Cour-Cheverny
Single-varietal AOC in the Loire (1993, 70 ha across 11 communes in Loir-et-Cher) dedicated exclusively to Romorantin, introduced by François I in 1519 and grown nowhere else. 95% dry whites, 5% rare sweet wines. Pale yellow in youth turning gold, nose of white flowers, citrus, honey and quince. Vivid mineral palate with iodine character, lemony length and taut finish.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
