From: Loire, France
Varietal: 80% Chenin Blanc, 20% Chardonnay
Taste: Beautiful light yellow color. Notes of yellow fruit (like peach and fresh pear and apple) highlighted by lemon zest, dry honey, and quince (think of the quince paste you can pick up from the cheesemonger) transfer seamlessly from the aroma to the palate. Light toastiness accompanies the fruit, adding balance and richness—good volume and persistence with great finessed bubbles.
Pairing: Soft French cheeses, baked brie, fresh mozzarella, and peaches with roasted poultry. Any fresh produce with fines herbs and olive oil served with baguette and butter. Seafood/shellfish also work well here, especially lighter preparations, like slow-poached fish, moules frites, or moules mariniere. Other pairing ideas include serving this with smoked salmon and cream cheese, butternut squash and goat cheese galette, crab cakes and coconut shrimp (check out the recipe below).
Coconut Shrimp
By Margaux Laskey
About. In this bottle, following regional specifications, the fruit is sourced from sustainably-grown vineyards in Anjou and hand-harvested. The vineyard is located west of Brissac-Quincé and was acquired by the Brault family at the end of the 18th century, who have been running the estate since then. In 1951, they were among the first winegrowers to create the Brissac cooperative with whom they associated. Today, the family produces a wide range of Anjou AOC wines and is strongly committed to sustainable agriculture and biodiversity conservation. The wine is produced in the methode traditionelle, and aged for 12 months sur lattes (on its side on wood panels).
