Winery Pierre Cherrier & FilsDomaine de la Rossignole L'Essentiel Sancerre
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 Domaine de la Rossignole L'Essentiel Sancerre from the Winery Pierre Cherrier & Fils
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Domaine de la Rossignole L'Essentiel Sancerre of Winery Pierre Cherrier & Fils in the region of Loire Valley is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Domaine de la Rossignole L'Essentiel Sancerre of Winery Pierre Cherrier & Fils in the region of Loire Valley often reveals types of flavors of grapefruit, tropical or citrus and sometimes also flavors of apples, minerality or pear.
Food and wine pairings with Domaine de la Rossignole L'Essentiel Sancerre
Pairings that work perfectly with Domaine de la Rossignole L'Essentiel Sancerre
Original food and wine pairings with Domaine de la Rossignole L'Essentiel Sancerre
The Domaine de la Rossignole L'Essentiel Sancerre of Winery Pierre Cherrier & Fils matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of baeckeoffe, pasta with vongoles (flat clams) or stuffed squid in the sétoise sauce.
Details and technical informations about Winery Pierre Cherrier & Fils's Domaine de la Rossignole L'Essentiel Sancerre.
Discover the grape variety: Malvoisie de l' Istrie
This grape variety is endemic to the Istrian peninsula, which is partly located in Italy, Slovenia and Croatia, where it is the leading white grape variety. In France, it is almost unknown. It is related to malvasia bianca longa, also known as malvasia del Chianti.
Last vintages of this wine
The best vintages of Domaine de la Rossignole L'Essentiel Sancerre from Winery Pierre Cherrier & Fils are 2017, 2015, 2013, 2014 and 2016.
Informations about the Winery Pierre Cherrier & Fils
The Winery Pierre Cherrier & Fils is one of of the world's greatest estates. It offers 6 wines for sale in the of Sancerre to come and discover on site or to buy online.
The wine region of Sancerre
The wine region of Sancerre is located in the region of Haute Loire of Loire Valley of France. Wineries and vineyards like the Domaine Edmond Vatan or the Domaine Jean-Paul Balland produce mainly wines white, red and pink. The most planted grape varieties in the region of Sancerre are Pinot noir, Chenin blanc and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Sancerre often reveals types of flavors of pineapple, wood smoke or jasmine and sometimes also flavors of fennel, pink grapefruit or green bell pepper.
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.
News related to this wine
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The Irancy appellation seen by Clotilde Davenne
Clotilde Davenne, from the eponymous estate, mentions the cherry as a main characteristic of the Irancy appellation. She tells us about the Pinot Noir variety which reveals, in its northern location of Bourgogne, lots of freshness and fruitiness that gives the appellation a very special place among the wines of the region. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (June 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https: ...
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.