Winery L'Orme au LoupLe Loup Sancerre Rosé
Pink wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Le Loup Sancerre Rosé
Pairings that work perfectly with Le Loup Sancerre Rosé
Original food and wine pairings with Le Loup Sancerre Rosé
The Le Loup Sancerre Rosé of Winery L'Orme au Loup matches generally quite well with dishes of lamb, rich fish (salmon, tuna etc) or poultry such as recipes of lamb sweetbreads with white wine and sorrel cream, sun burger or roast goose, soft.
Details and technical informations about Winery L'Orme au Loup's Le Loup Sancerre Rosé.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Informations about the Winery L'Orme au Loup
The Winery L'Orme au Loup is one of wineries to follow in Sancerre.. It offers 2 wines for sale in the of Sancerre to come and discover on site or to buy online.
The wine region of Sancerre
World reference for taut Sauvignon Blanc: exclusive signature white king — dry and mineral with notes of citrus (lemon, grapefruit), vine peach, pear, exotic fruit, white flowers and signature gun-flint, lively acidity and a racy finish according to soils (limestone, flint, clay). Subtler than NZ or Chile, ages 5-10 years. Rare airy Pinot Noir reds (cherry, raspberry) and saline rosés. AOC on the Loire's left bank (Centre), hills at 200-400 m.
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: Secondary aromas
Aromas resulting from the fermentation and maturation of the wine before bottling. The aging in barrels modifies considerably the texture and the flavours of the wine.
