Winery Pierre ChainierSéduction Brut
Sparkling wine
This wine is a blend of 2 varietals which are the Chenin blanc and the Folle blanche.
This wine generally goes well with fruity desserts, lean fish or shellfish.
Wine flavors and olphactive analysis
On the nose the Séduction Brut of Winery Pierre Chainier in the region of Loire Valley often reveals types of flavors of citrus, lemon or microbio and sometimes also flavors of tree fruit, citrus fruit.
Food and wine pairings with Séduction Brut
Pairings that work perfectly with Séduction Brut
Original food and wine pairings with Séduction Brut
The Séduction Brut of Winery Pierre Chainier matches generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of cantonese rice, fish with madras curry and coconut milk or tarte tatin.
Details and technical informations about Winery Pierre Chainier's Séduction Brut.
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 Séduction Brut from Winery Pierre Chainier are 2008
Informations about the Winery Pierre Chainier
The Winery Pierre Chainier is one of of the world's great estates. It offers 49 wines for sale in the of Loire Valley to come and discover on site or to buy online.
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: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
