The Winery Thiellin is one of the world's great estates. It offers 4 wines for sale in of Montlouis-sur-Loire to come and discover on site or to buy online.
Looking for the best Winery Thiellin wines in Montlouis-sur-Loire among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Thiellin wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Thiellin wines with technical and enological descriptions.
How Winery Thiellin wines pair with each other generally quite well with dishes of rich fish (salmon, tuna etc), vegetarian or poultry such as recipes of half-cooked bluefin tuna, quiche with bacon and gruyère cheese or chicken chop suey.
100% Chenin Blanc on the south bank of the Loire in Touraine (385 ha): wide stylistic palette from sparkling brut to lusciously sweet. Taut and mineral dry with citrus, green apple and quince. Round and honeyed off-dry. Opulent sweet and lusciously sweet with exotic fruits, candied quince and apricot aromas.
Lively and brioche-like sparklings. Clay-siliceous soils on tuffeau. Neighbor of Vouvray on the other bank, tauter and more accessible identity, long aging.
How Winery Thiellin wines pair with each other generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of mussels with cream, sole fillets au gratin with mushrooms and shallots or yoghurt cake.
Chameleon whites with taut acidity, ranging from mineral dry (Savennières, Vouvray sec) to off-dry and medium-sweet (Vouvray, Montlouis), sumptuous botrytised sweet (Quarts-de-Chaume, Bonnezeaux, Coteaux du Layon) and brilliant sparkling (Crémant de Loire, Vouvray brut). Aromas of quince, apple, honey, white flowers, beeswax and flint. An Anjou variety, also star of South Africa's Western Cape.
Planning a wine route in the of Montlouis-sur-Loire? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Thiellin.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
