Winery La ChatoirePays De Val De Loire Demi Sec Sauvignon
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Pays De Val De Loire Demi Sec Sauvignon of the Winery La Chatoire is in the top 10 of wines of Loire Valley.
Food and wine pairings with Pays De Val De Loire Demi Sec Sauvignon
Pairings that work perfectly with Pays De Val De Loire Demi Sec Sauvignon
Original food and wine pairings with Pays De Val De Loire Demi Sec Sauvignon
The Pays De Val De Loire Demi Sec Sauvignon of Winery La Chatoire matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of cucumber pie, chinese fried shrimp ravioli or spinach and goat cheese quiche.
Details and technical informations about Winery La Chatoire's Pays De Val De Loire Demi Sec Sauvignon.
Discover the grape variety: Kernling
Natural mutation of the kerner found in Germany in 1974 by Herrn Ludwig Hochdörffer and put in culture in 1995. Kernling can be found in Germany, Switzerland, England, ... in France it is almost unknown.
Informations about the Winery La Chatoire
The Winery La Chatoire is one of of the world's greatest estates. It offers 5 wines for sale in the of Loire Valley to come and discover on site or to buy online.
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.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
