Winery Nicolas IdiartSavigny en 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 Savigny en Sancerre from the Winery Nicolas Idiart
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Savigny en Sancerre of Winery Nicolas Idiart in the region of Val de Loire is a with a nice freshness.
Food and wine pairings with Savigny en Sancerre
Pairings that work perfectly with Savigny en Sancerre
Original food and wine pairings with Savigny en Sancerre
The Savigny en Sancerre of Winery Nicolas Idiart matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of potato and bacon omelette, real swiss fondue or chicken curry samoussas.
Details and technical informations about Winery Nicolas Idiart's Savigny en Sancerre.
Discover the grape variety: Plant de Brunel
The Plant de Brunel noir is a grape variety that originated in France (Ardèche). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of small to medium size. The Plant de Brunel noir can be found cultivated in these vineyards: Provence & Corsica, Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Savigny en Sancerre from Winery Nicolas Idiart are 2014
Informations about the Winery Nicolas Idiart
The Winery Nicolas Idiart is one of of the world's great estates. It offers 36 wines for sale in the of Val de Loire to come and discover on site or to buy online.
The wine region of Val de Loire
Val de Loire is a regional PGI title, covering wines produced in an area that roughly corresponds to the Val de Loire wine region in northern France. The PGI catchment area covers 14 departments and is one of the largest in France in terms of area. The Terroir is extremely varied throughout the Loire Valley region. Wines produced under the PGI title have as much style as the AOC appellations of the Loire.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
