Winery MorlatChâteau de l'Abbaye de Saint-Laurent Pouilly-Fumé
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or shellfish.
The Château de l'Abbaye de Saint-Laurent Pouilly-Fumé of the Winery Morlat is in the top 80 of wines of Pouilly-Fumé.
Taste structure of the Château de l'Abbaye de Saint-Laurent Pouilly-Fumé from the Winery Morlat
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Château de l'Abbaye de Saint-Laurent Pouilly-Fumé of Winery Morlat in the region of Loire Valley is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Château de l'Abbaye de Saint-Laurent Pouilly-Fumé of Winery Morlat in the region of Loire Valley often reveals types of flavors of vegetal.
Food and wine pairings with Château de l'Abbaye de Saint-Laurent Pouilly-Fumé
Pairings that work perfectly with Château de l'Abbaye de Saint-Laurent Pouilly-Fumé
Original food and wine pairings with Château de l'Abbaye de Saint-Laurent Pouilly-Fumé
The Château de l'Abbaye de Saint-Laurent Pouilly-Fumé of Winery Morlat matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of ham and cheese cake, samoussa 3 reunionese cheeses or mussels with curry.
Details and technical informations about Winery Morlat's Château de l'Abbaye de Saint-Laurent Pouilly-Fumé.
Discover the grape variety: Jurançon noir
Jurançon noir is a grape variety that comes from the Agenais region in southwestern France. It is a cross between malbec and folle blanche. Although it is quite similar to the white Jurançon, it is not the black form of the latter. Its bunches are compact and short, medium-sized and cylindrical-conical. Its berries are spherical-ellipsoid in shape. They are attached to short pedicels that are warty and strong. The skin is dark black and has a strong bloom. This variety has an average budding time and is hardy, vigorous and fertile. It gives a regular production, but it must be pruned short so that it does not quickly become exhausted. It fears grey rot, mildew, drought and grape worms. Jurançon Noir makes common, slightly alcoholic and lightly colored wines. Vinified as a rosé, it produces fruity and lively wines.
Last vintages of this wine
The best vintages of Château de l'Abbaye de Saint-Laurent Pouilly-Fumé from Winery Morlat are 2012, 2015, 2011, 2013 and 2008.
Informations about the Winery Morlat
The Winery Morlat is one of of the world's greatest estates. It offers 2 wines for sale in the of Pouilly-Fumé to come and discover on site or to buy online.
The wine region of Pouilly-Fumé
The wine region of Pouilly-Fumé is located in the region of Haute Loire of Loire Valley of France. Wineries and vineyards like the Domaine Didier Dagueneau (Louis-Benjamin Dagueneau) or the Domaine de Ladoucette produce mainly wines white and red. The most planted grape varieties in the region of Pouilly-Fumé are Chenin blanc, Chardonnay and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Pouilly-Fumé often reveals types of flavors of earth, black currant or fennel and sometimes also flavors of lime zest, banana or fresh cut grass.
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: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
