Winery Tonnerre de VignesHaut-Poitou Sauvignon Rosé
Pink wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Haut-Poitou Sauvignon Rosé
Pairings that work perfectly with Haut-Poitou Sauvignon Rosé
Original food and wine pairings with Haut-Poitou Sauvignon Rosé
The Haut-Poitou Sauvignon Rosé of Winery Tonnerre de Vignes matches generally quite well with dishes of lamb, rich fish (salmon, tuna etc) or poultry such as recipes of lamb tagine with olives and honey, baked bar or pastilla with chicken (moroccan pie with brick sheets).
Details and technical informations about Winery Tonnerre de Vignes's Haut-Poitou Sauvignon Rosé.
Discover the grape variety: Molinara
Its origin is not very precise, it has been cultivated for a very long time in northern Italy, ... in France it is almost unknown. It should not be confused with the Spanish variety molinera gorda.
Informations about the Winery Tonnerre de Vignes
The Winery Tonnerre de Vignes is one of wineries to follow in Vallée de la Loire.. It offers 2 wines for sale in the of Loire Valley to come and discover on site or to buy online.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
