Winery Joseph VerdierGrande Réserve Sancerre
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, veal or game (deer, venison).
Taste structure of the Grande Réserve Sancerre from the Winery Joseph Verdier
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grande Réserve Sancerre of Winery Joseph Verdier in the region of Loire Valley is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Grande Réserve Sancerre of Winery Joseph Verdier in the region of Loire Valley often reveals types of flavors of citrus, peach or green apple and sometimes also flavors of grass, honey or earth.
Food and wine pairings with Grande Réserve Sancerre
Pairings that work perfectly with Grande Réserve Sancerre
Original food and wine pairings with Grande Réserve Sancerre
The Grande Réserve Sancerre of Winery Joseph Verdier matches generally quite well with dishes of veal, game (deer, venison) or poultry such as recipes of sarthe pot, rabbit with hunter's sauce or spanish omelette.
Details and technical informations about Winery Joseph Verdier's Grande Réserve Sancerre.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Grande Réserve Sancerre from Winery Joseph Verdier are 2016, 2017, 2018, 2014 and 2015.
Informations about the Winery Joseph Verdier
The Winery Joseph Verdier is one of of the world's greatest estates. It offers 101 wines for sale in the of Sancerre to come and discover on site or to buy online.
The wine region of Sancerre
The wine region of Sancerre is located in the region of Haute Loire of Loire Valley of France. Wineries and vineyards like the Domaine Edmond Vatan or the Domaine Jean-Paul Balland produce mainly wines white, red and pink. The most planted grape varieties in the region of Sancerre are Pinot noir, Chenin blanc and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Sancerre often reveals types of flavors of pineapple, wood smoke or jasmine and sometimes also flavors of fennel, pink grapefruit or green bell pepper.
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.
News related to this wine
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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.
