Winery M. ChapoutierSaint-Péray Effervescent
Sparkling wine
This wine is a blend of 3 varietals which are the Marsanne, the Roussanne and the Viognier.
This wine generally goes well with pork, poultry or game (deer, venison).
Food and wine pairings with Saint-Péray Effervescent
Pairings that work perfectly with Saint-Péray Effervescent
Original food and wine pairings with Saint-Péray Effervescent
The Saint-Péray Effervescent of Winery M. Chapoutier matches generally quite well with dishes of pork, game (deer, venison) or shellfish such as recipes of country cabbage, cassoulet of yesteryear or fish shells.
Details and technical informations about Winery M. Chapoutier's Saint-Péray Effervescent.
Discover the grape variety: Marsanne
Rich, structured whites with a round palate and long finish, with aromas of ripe yellow fruits, honey, white flowers, toasted almond and mineral notes. Fine ageing potential, developing waxy and truffle nuances with age. Key variety in the great whites of the northern Rhône (Hermitage, Crozes-Hermitage, Saint-Joseph, Saint-Péray) blended with roussanne. Also exported to Australia (Victoria) and California. Native Rhône variety.
Informations about the Winery M. Chapoutier
The Winery M. Chapoutier is one of wineries to follow in Saint-Péray.. It offers 225 wines for sale in the of Saint-Péray to come and discover on site or to buy online.
The wine region of Saint-Péray
Cru of the northern Rhone (right bank, west of Valence, Ardeche, granitic soils): signature dominant Marsanne as white king (90%) with Roussanne — sparkling style (2/3 of production) with pale straw robe, floral nose, aromas of chestnut, apricot, toast, honey and almond, fine bubbles and airy mousse. Still wines with low acidity: dried apricot, acacia, beeswax, quince, white peach. Champagne method since 1829, signature finesse.
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
The word of the wine: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
