The Château Pierre-Bise is one of the largest wineries in the world. It offers 32 wines for sale in of Centre Loire to come and discover on site or to buy online.
Looking for the best Château Pierre-Bise wines in Centre Loire among all the wines in the region? Check out our tops of the best red, white or effervescent Château Pierre-Bise wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Château Pierre-Bise wines with technical and enological descriptions.
How Château Pierre-Bise wines pair with each other generally quite well with dishes of beef, lamb or pork such as recipes of spaghetti bolognese, lamb curl or cajun jumbalaya rice.
On the nose the red wine of Château Pierre-Bise. often reveals types of flavors of black cherries, earth or red fruit and sometimes also flavors of black fruit, citrus or non oak.
The Centre-Loire sub-region is located in the Loire Valley region, southeast of the Paris Basin. Its surface area is difficult to determine and the vineyards are made up of plots that vary in Size and are isolated, but also of plots of several hundred hectares. On a limestone base, the Centre-Loire has at least four types of soil: the terres blanches, Deep brown calcareous soils, which give the wines firmness, vivacity and fullness; the caillotes, Hard limestone soils, which give the wines pleasure, tenderness in their youth and a characteristic fruitiness; the grillotes, of friable limestone from which the wines take notes of candied fruits and honey; and the chailloux, siliceous with fine and coarse elements (clays, silts and sands, gravels, and pebbles), giving the wines firmness, persistent aromas, a Spicy nuance and a note of gunflint The caillotes and grillottes are shallow, stony soils, which Warm up quickly in the spring and have good rainwater Runoff, resulting in early ripening of the grapes for the production of fine, Soft, fruity wines. The semi-continental climate with microclimatic variations is ideal for the Sauvignon grape variety which gives white wines a rare harmony and perfection, and also ideal for the Pinot Noir which produces little known but no less surprising red wines.
The Centre-Loire region has nine appellations but is particularly well known for its AOC Sancerre, Quincy, Reuilly and Menetou-Salon. These appellations include those from the Auvergne vineyards (Saint-Pourçain, Côte-Roannaise and Côtes-du-Forez).
How Château Pierre-Bise wines pair with each other generally quite well with dishes of beef, lamb or spicy food such as recipes of beef strogonoff, braised lamb with peppers or chicken in sauce.
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
How Château Pierre-Bise wines pair with each other generally quite well with dishes of rich fish (salmon, tuna etc), vegetarian or poultry such as recipes of cream and tuna quiche, light tuna-tomato quiche (without cream) or chicken with green olives.
On the nose the white wine of Château Pierre-Bise. often reveals types of flavors of pineapple, dried fruit or spices and sometimes also flavors of citrus fruit, yellow apple or tropical fruit. In the mouth the white wine of Château Pierre-Bise. is a with a nice freshness.
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
How Château Pierre-Bise wines pair with each other generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of real swiss fondue, asian style fish papillote (very healthy) or yoghurt cake.
On the nose the sweet wine of Château Pierre-Bise. often reveals types of flavors of honey, cinnamon or peach and sometimes also flavors of minerality, raspberry or chocolate. In the mouth the sweet wine of Château Pierre-Bise. is a powerful with a good balance between acidity and sweetness.
It most certainly originates from the Anjou region and is registered in the official catalogue of wine grape varieties on the A1 list. It can also be found in South Africa, Australia, Argentina, Chile, the United States (California), New Zealand, etc. It is said to be a descendant of Savagnin and to have sauvignonasse as its second parent (Jean-Michel Boursiquot 2019). On the other hand, Chenin blanc is the half-brother of verdelho and sauvignon blanc and is the father of colombard.
How Château Pierre-Bise wines pair with each other generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of carri of shrimps with chillies, coconut chicken or koka (spanish pie).
On the nose the sparkling wine of Château Pierre-Bise. often reveals types of flavors of apples, green apple or pear and sometimes also flavors of honey, yeast or non oak. In the mouth the sparkling wine of Château Pierre-Bise. is a powerful with a nice vivacity and a fine and pleasant bubble.
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
Planning a wine route in the of Centre Loire? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Château Pierre-Bise.
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Chardonnay, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/Bourgogne ...
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Morey-Saint-Denis appellation. The vineyard lies on an intensely fractured area. Several characteristic zones can be distinguished, we can say that each Climat has its own personality. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in April 2021 ...
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Pierreclos, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are availablein French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneW ...
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
