Les Maitres Vignerons de la GourmandiereTouraine Chenonceaux Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Touraine Chenonceaux Sauvignon Blanc
Pairings that work perfectly with Touraine Chenonceaux Sauvignon Blanc
Original food and wine pairings with Touraine Chenonceaux Sauvignon Blanc
The Touraine Chenonceaux Sauvignon Blanc of Les Maitres Vignerons de la Gourmandiere matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of cod brandade, norman mussels with cider or vegan leek and tofu quiche.
Details and technical informations about Les Maitres Vignerons de la Gourmandiere's Touraine Chenonceaux Sauvignon Blanc.
Discover the grape variety: Morrastel-Bouschet
Intensely colored, teinturier reds with a near-black dark ruby robe, signature red pulp, firm tannins and a dense palate, with simple aromas of black fruits (blackberry, blackcurrant), spices and balsamic notes. Historically used to deepen the color of Midi blends. Now marginal, preserved in ampelographic collections. French teinturier variety created in the 19th century by Henri Bouschet (Morrastel × Petit Bouschet).
Informations about the Les Maitres Vignerons de la Gourmandiere
The Les Maitres Vignerons de la Gourmandiere is one of of the world's great estates. It offers 16 wines for sale in the of Touraine to come and discover on site or to buy online.
The wine region of Touraine
Signature Sauvignon as king of Touraine whites (~80% of plantings): dry, expressive with notes of citrus, green apple, gooseberry, white flowers, exotic fruit and a touch of boxwood, lively acidity — ideal aperitif. Gamay as a juicy, crunchy red (cherry, raspberry, discreet tannins), more structured Cabernet Franc (bell pepper, raspberry) and dense Côt to complete it. Chenin and Chardonnay among whites. Vast Loire AOC between Blois and Tours, tuffeau and flint.
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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
