Winery Michel AutranCap à l'Ouest
Sparkling wine
This wine generally goes well with fruity desserts, lean fish or shellfish.
Food and wine pairings with Cap à l'Ouest
Pairings that work perfectly with Cap à l'Ouest
Original food and wine pairings with Cap à l'Ouest
The Cap à l'Ouest of Winery Michel Autran matches generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of spanish paella, thai green curry chicken and eggplant or rice with milk.
Details and technical informations about Winery Michel Autran's Cap à l'Ouest.
Discover the grape variety: Chenin blanc
Chameleon whites with taut acidity, ranging from mineral dry (Savennières, Vouvray sec) to off-dry and medium-sweet (Vouvray, Montlouis), sumptuous botrytised sweet (Quarts-de-Chaume, Bonnezeaux, Coteaux du Layon) and brilliant sparkling (Crémant de Loire, Vouvray brut). Aromas of quince, apple, honey, white flowers, beeswax and flint. An Anjou variety, also star of South Africa's Western Cape.
Last vintages of this wine
The best vintages of Cap à l'Ouest from Winery Michel Autran are 2014, 2015
Informations about the Winery Michel Autran
The Winery Michel Autran is one of of the world's greatest estates. It offers 4 wines for sale in the of Vouvray to come and discover on site or to buy online.
The wine region of Vouvray
100% Chenin Blanc on the tuffeau slopes of Touraine: a unique stylistic palette from sparkling brut to botrytised sweet. Taut, straight dry with notes of green apple, citrus and chalk. Round, honeyed off-dry with ripe fruits. Opulent sweet and luscious wines with aromas of quince, honey and fruit paste from late harvest or noble rot.
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: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
