Winery Pierre RiffaultLe Bois Boutteux Sancerre Rosé
Pink wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Le Bois Boutteux Sancerre Rosé
Pairings that work perfectly with Le Bois Boutteux Sancerre Rosé
Original food and wine pairings with Le Bois Boutteux Sancerre Rosé
The Le Bois Boutteux Sancerre Rosé of Winery Pierre Riffault matches generally quite well with dishes of lamb, rich fish (salmon, tuna etc) or poultry such as recipes of leg of lamb with crust, fish stew or chicken tikka massala.
Details and technical informations about Winery Pierre Riffault's Le Bois Boutteux Sancerre Rosé.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Informations about the Winery Pierre Riffault
The Winery Pierre Riffault is one of wineries to follow in Sancerre.. 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
