Winery MilleriouxClos Du Roy Sancerre
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or shellfish.
Taste structure of the Clos Du Roy Sancerre from the Winery Millerioux
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Clos Du Roy Sancerre of Winery Millerioux in the region of Loire Valley is a with a nice freshness.
Food and wine pairings with Clos Du Roy Sancerre
Pairings that work perfectly with Clos Du Roy Sancerre
Original food and wine pairings with Clos Du Roy Sancerre
The Clos Du Roy Sancerre of Winery Millerioux matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of barbecued filet mignon, linguine with squid ink and cockles or thai beef wok.
Details and technical informations about Winery Millerioux's Clos Du Roy Sancerre.
Discover the grape variety: Helios
An interspecific cross between Merzling and FR 986-60 (S.V. 12.481 x Müller-Thurgau) obtained in 1973 by Professor Zimmermann and selected by Norbert Becker at the Institute of Viticulture in Freiburg (Germany). Almost unknown in France, it can be found in Germany, Belgium, Luxembourg, etc.
Informations about the Winery Millerioux
The Winery Millerioux is one of of the world's greatest estates. It offers 2 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: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
