Winery Pierre RiffaultCuvée Fils de Chène
White wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Cuvée Fils de Chène
Pairings that work perfectly with Cuvée Fils de Chène
Original food and wine pairings with Cuvée Fils de Chène
The Cuvée Fils de Chène of Winery Pierre Riffault matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of chicken drumstick with bacon, risotto of the sea or chicken tagine with olives and potatoes.
Details and technical informations about Winery Pierre Riffault's Cuvée Fils de Chène.
Discover the grape variety: Cesanese
Structured, aromatic reds with a deep ruby colour, firm tannins and a dense palate showing cherry, raspberry, spices, lavender, garrigue and balsamic notes. Fine Roman ageing potential. The star of Cesanese del Piglio DOCG, defining the great reds of Lazio and the viticultural identity of the hills south-east of Rome. Cultivated since the 16th century.
Informations about the Winery Pierre Riffault
The Winery Pierre Riffault is one of of the world's greatest estates. It offers 10 wines for sale in the of Sancerre to come and discover on site or to buy online.
The wine region of Sancerre
World reference for taut Sauvignon Blanc: exclusive signature white king — dry and mineral with notes of citrus (lemon, grapefruit), vine peach, pear, exotic fruit, white flowers and signature gun-flint, lively acidity and a racy finish according to soils (limestone, flint, clay). Subtler than NZ or Chile, ages 5-10 years. Rare airy Pinot Noir reds (cherry, raspberry) and saline rosés. AOC on the Loire's left bank (Centre), hills at 200-400 m.
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: Burgundy piece
228-litre barrel.
