Domaine AmiraultLes Quarterons Crémant de Loire Brut
Sparkling wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Chardonnay and the Chenin blanc.
In the mouth this sparkling wine is a powerful with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with poultry, appetizers and snacks or lean fish.
The Les Quarterons Crémant de Loire Brut of the Domaine Amirault is in the top 20 of wines of Crémant de Loire.
Taste structure of the Les Quarterons Crémant de Loire Brut from the Domaine Amirault
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Les Quarterons Crémant de Loire Brut of Domaine Amirault in the region of Loire Valley is a powerful with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Les Quarterons Crémant de Loire Brut of Domaine Amirault in the region of Loire Valley often reveals types of flavors of citrus, apples or green apple and sometimes also flavors of lemon, honey or yeast.
Food and wine pairings with Les Quarterons Crémant de Loire Brut
Pairings that work perfectly with Les Quarterons Crémant de Loire Brut
Original food and wine pairings with Les Quarterons Crémant de Loire Brut
The Les Quarterons Crémant de Loire Brut of Domaine Amirault matches generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of barbecued lobster, quiche without pastry or biscuits for dogs.
Details and technical informations about Domaine Amirault's Les Quarterons Crémant de Loire Brut.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Informations about the Domaine Amirault
The Domaine Amirault is one of of the world's greatest estates. It offers 21 wines for sale in the of Crémant de Loire to come and discover on site or to buy online.
The wine region of Crémant de Loire
Crémant de Loire is the regional appellation for Sparkling wines from Anjou, Saumur and Touraine - the heart of France's Loire Valley wine region. Chenin Blanc is the main ingredient. A wide range of other traditional Loire grape varieties can be used. These include the obvious choices of Chardonnay and Pinot Noir, but also Cabernet Franc, Pineau d'Aunis, Grolleau Noir and even Cabernet Sauvignon.
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: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
