Winery Roger ChampaultCôte de Champtin Sancerre Blanc
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 Côte de Champtin Sancerre Blanc from the Winery Roger Champault
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Côte de Champtin Sancerre Blanc of Winery Roger Champault in the region of Loire Valley is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Côte de Champtin Sancerre Blanc of Winery Roger Champault in the region of Loire Valley often reveals types of flavors of pineapple, oaky or citrus and sometimes also flavors of peach, butter or green apple.
Food and wine pairings with Côte de Champtin Sancerre Blanc
Pairings that work perfectly with Côte de Champtin Sancerre Blanc
Original food and wine pairings with Côte de Champtin Sancerre Blanc
The Côte de Champtin Sancerre Blanc of Winery Roger Champault matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of cassoulet of yesteryear, flying with the wind of the seas or chicken with rice and curry cream.
Details and technical informations about Winery Roger Champault's Côte de Champtin Sancerre Blanc.
Discover the grape variety: Meslier Saint-François
Meslier Saint François is a French grape variety that comes from the Gatinais, located south of the Paris basin. It was obtained from a cross between Chenin and Gouais Blanc. It is planted on a surface area of 50 ha in France and is often confused with Arbois, hence the synonym it shares with the latter, Orbois. Its berries and clusters are of normal size. Its adult leaves have convex teeth. Meslier Saint François is not very vigorous, but it remains fertile. It buds early, 3 days before Chasselas. It is often exposed to spring frosts and is susceptible to oidium and grey rot. Meslier Saint François produces flat, light wines with little alcohol. When distilled, its eaux de vie are full of bouquet and fine. It can thus be used in the blending of grape varieties that produce cognac or armagnac.
Last vintages of this wine
The best vintages of Côte de Champtin Sancerre Blanc from Winery Roger Champault are 2016, 2015, 2012, 2017 and 2013.
Informations about the Winery Roger Champault
The Winery Roger Champault is one of of the world's greatest estates. It offers 13 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.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
