Winery Le Raisin à PlumeElsass Connexion
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Elsass Connexion
Pairings that work perfectly with Elsass Connexion
Original food and wine pairings with Elsass Connexion
The Elsass Connexion of Winery Le Raisin à Plume matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of skate wings with capers, shrimp with garlic and orange or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Le Raisin à Plume's Elsass Connexion.
Discover the grape variety: Ortega
An intraspecific cross between Müller-Thurgau and Siegerrebe obtained in 1948 by Hans Breider (1908-1960) at the Bavarian Research Station for Viticulture and Horticulture in Veitsnöchheim (Germany). Almost unknown in France, it can be found in Germany, Belgium, England, the United States and Canada. Its early maturity and muscatel taste have sometimes led to it being offered as a table grape on market stalls.
Informations about the Winery Le Raisin à Plume
The Winery Le Raisin à Plume is one of of the world's great estates. It offers 22 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: 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.
