Château Pierre-BiseLes Rouannières Coteaux du Layon 'Beaulieu'
Sweet wine
In the mouth this sweet wine is a with a good balance between acidity and sweetness.
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
The Les Rouannières Coteaux du Layon 'Beaulieu' of the Château Pierre-Bise is in the top 20 of wines of Coteaux du Layon 'Beaulieu-sur-Layon'.
Taste structure of the Les Rouannières Coteaux du Layon 'Beaulieu' from the Château Pierre-Bise
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Rouannières Coteaux du Layon 'Beaulieu' of Château Pierre-Bise in the region of Loire Valley is a with a good balance between acidity and sweetness.
Wine flavors and olphactive analysis
On the nose the Les Rouannières Coteaux du Layon 'Beaulieu' of Château Pierre-Bise in the region of Loire Valley often reveals types of flavors of pineapple, cream or citrus and sometimes also flavors of beeswax, apples or peach.
Food and wine pairings with Les Rouannières Coteaux du Layon 'Beaulieu'
Pairings that work perfectly with Les Rouannières Coteaux du Layon 'Beaulieu'
Original food and wine pairings with Les Rouannières Coteaux du Layon 'Beaulieu'
The Les Rouannières Coteaux du Layon 'Beaulieu' of Château Pierre-Bise matches generally quite well with dishes of rich fish (salmon, tuna etc), vegetarian or poultry such as recipes of italian tabbouleh, zucchini and goat cheese quiche or turkey osso buco.
Details and technical informations about Château Pierre-Bise's Les Rouannières Coteaux du Layon 'Beaulieu'.
Discover the grape variety: Chenin blanc
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.
Last vintages of this wine
The best vintages of Les Rouannières Coteaux du Layon 'Beaulieu' from Château Pierre-Bise are 2017, 2004, 2018, 2015 and 2011.
Informations about the Château Pierre-Bise
The Château Pierre-Bise is one of of the world's greatest estates. It offers 29 wines for sale in the of Coteaux du Layon 'Beaulieu-sur-Layon' to come and discover on site or to buy online.
The wine region of Coteaux du Layon 'Beaulieu-sur-Layon'
The wine region of Coteaux du Layon 'Beaulieu-sur-Layon' is located in the region of Côteaux du Layon of Loire Valley of France. Wineries and vineyards like the Château Pierre-Bise or the Château Pierre-Bise produce mainly wines sweet, white and red. The most planted grape varieties in the region of Coteaux du Layon 'Beaulieu-sur-Layon' are Chenin blanc, Cabernet franc and Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Coteaux du Layon 'Beaulieu-sur-Layon' often reveals types of flavors of raisin, apples or dried fruit and sometimes also flavors of red fruit, spices or oil.
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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
