Domaine Patrick BaudouinLes Zerzilles Quarts de Chaume
Sweet wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Wine flavors and olphactive analysis
On the nose the Les Zerzilles Quarts de Chaume of Domaine Patrick Baudouin in the region of Loire Valley often reveals types of flavors of pineapple, honey or earth and sometimes also flavors of tree fruit, tropical fruit.
Food and wine pairings with Les Zerzilles Quarts de Chaume
Pairings that work perfectly with Les Zerzilles Quarts de Chaume
Original food and wine pairings with Les Zerzilles Quarts de Chaume
The Les Zerzilles Quarts de Chaume of Domaine Patrick Baudouin matches generally quite well with dishes of rich fish (salmon, tuna etc), vegetarian or poultry such as recipes of salmon and spinach lasagna, leek, goat cheese and bacon quiche or jambalaya (louisiana).
Details and technical informations about Domaine Patrick Baudouin's Les Zerzilles Quarts de Chaume.
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 Les Zerzilles Quarts de Chaume from Domaine Patrick Baudouin are 2010, 2014, 2011
Informations about the Domaine Patrick Baudouin
The Domaine Patrick Baudouin is one of of the world's greatest estates. It offers 20 wines for sale in the of Quarts de Chaume to come and discover on site or to buy online.
The wine region of Quarts de Chaume
The only Grand Cru of the Loire Valley (2011, ~40 ha in Anjou-Layon): 100% Chenin as extraordinarily complex, multi-decade sweet wines. Golden to old-gold robe, aromas of candied fruit, honey, quince and saffron notes. Successive manual tries of botrytised bunches (Botrytis cinerea), minimum 298 g/L sugar before fermentation, maximum yield 20 hl/ha. South-facing slope above morning mists of the Layon river — exceptional botrytis on draining Brioverian schists.
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: Glycerol
Alcohol very present in wine (after ethyl alcohol) and which reinforces its unctuousness and fatty sensation.
