Winery Mary TaylorSaint-Pourçain
Pink wine
This wine generally goes well with beef
Wine flavors and olphactive analysis
On the nose the Saint-Pourçain of Winery Mary Taylor in the region of Loire Valley often reveals types of flavors of citrus, apples or green apple and sometimes also flavors of strawberries, tree fruit or citrus fruit.
Food and wine pairings with Saint-Pourçain
Pairings that work perfectly with Saint-Pourçain
Original food and wine pairings with Saint-Pourçain
The Saint-Pourçain of Winery Mary Taylor matches generally quite well with dishes of beef such as recipes of delicious bourguignon.
Details and technical informations about Winery Mary Taylor's Saint-Pourçain.
Discover the grape variety: Gamay noir
Light, juicy reds, low in tannins with crunchy freshness, showing aromas of wild strawberry, raspberry, banana (from carbonic maceration) and peony. Easy-drinking style of Beaujolais Nouveau, more structured and mineral on the granites of the ten crus (Morgon, Moulin-à-Vent, Fleurie, Brouilly). Also in Touraine, Auvergne and Swiss Romande. A Burgundian variety, a cross of Pinot Noir × Gouais Blanc.
Last vintages of this wine
The best vintages of Saint-Pourçain from Winery Mary Taylor are 2018, 2019
Informations about the Winery Mary Taylor
The Winery Mary Taylor is one of of the world's greatest estates. It offers 37 wines for sale in the of Saint-Pourçain to come and discover on site or to buy online.
The wine region of Saint-Pourçain
AOC of Auvergne, Loire satellite (elevated AOC 2009, 600 ha across 19 communes): Tressallier (local Sacy) signature as king white with Chardonnay and Sauvignon — signature profile lively, saline and nervy with citrus and minerality, texture close to Aligoté or Melon. Gamay (40-75%) and Pinot Noir (25-60%) signature blend as king red — hybrid Beaujolais-Burgundy profile with cherry, raspberry and delicate spices. Gamay alone for fresh, crunchy rosés.
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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
