Winery Roger & Christophe MoreuxSancerre 'Les Monts Damnés'
White wine
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 Sancerre 'Les Monts Damnés' from the Winery Roger & Christophe Moreux
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sancerre 'Les Monts Damnés' of Winery Roger & Christophe Moreux in the region of Loire Valley is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Sancerre 'Les Monts Damnés' of Winery Roger & Christophe Moreux in the region of Loire Valley often reveals types of flavors of grapefruit, citrus or minerality and sometimes also flavors of lemon, pear or stone.
Food and wine pairings with Sancerre 'Les Monts Damnés'
Pairings that work perfectly with Sancerre 'Les Monts Damnés'
Original food and wine pairings with Sancerre 'Les Monts Damnés'
The Sancerre 'Les Monts Damnés' of Winery Roger & Christophe Moreux matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of croque-monsieur, gari (cassava flour) with shrimps (africa) or delicious thai chicken.
Details and technical informations about Winery Roger & Christophe Moreux's Sancerre 'Les Monts Damnés'.
Discover the grape variety: Roi des noirs
Interspecific crossing between 29 Seibel (70 jeager x Vitis Vinifera unknown) and the danugue made by Eugène Contassot, who would have given the seeds of the harvested grapes to Albert Seibel (1844-1936). The King of the Blacks has been widely cultivated, particularly in southwestern France and in the center-west, where we have found and photographed it. It was used several times as a sire by Albert Seibel, rubilande or 11803 Seibel is a good example.
Last vintages of this wine
The best vintages of Sancerre 'Les Monts Damnés' from Winery Roger & Christophe Moreux are 2013, 2015, 2012, 2014 and 2018.
Informations about the Winery Roger & Christophe Moreux
The Winery Roger & Christophe Moreux is one of of the world's greatest estates. It offers 8 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 Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Morey-Saint-Denis appellation. The vineyard lies on an intensely fractured area. Several characteristic zones can be distinguished, we can say that each Climat has its own personality. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in April 2021 ...
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The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
