Tasting Notes
Hint of fresh fruits with a touch of raspberry
Consume with
excellent with fish in melted butter or in sauce, asparagus, grilled poultry and Asian cuisine
Serving temperature
8 à 10°
Retention period
2 to 3 years
Hint of fresh fruits with a touch of raspberry
excellent with fish in melted butter or in sauce, asparagus, grilled poultry and Asian cuisine
8 à 10°
2 to 3 years
Expressive and floral
fish in cream sauce, smoked fish, terrines and pâtés…or just to end an evening !
10 à 12°
3 to 8 years
Highly complex, good balance between sugar, alcohol and acidity
foie gras, either sauté or as pâté, blue cheeses, apple or pear tart
8 à 10°
3 to 8 years
both smooth and lively with aromas of honey and lemonA la fois tendre et vif, arômes de miel et citron
pike quenelles, trout with hollandaise sauce, pikeperch fillets meunière, shellfish, calf's sweetbreads in cream sauce
8 à 10°
4 to 5 years
Powerful and elegant with touches of wood and vanilla
fish terrine, baked pike with "beurre blanc" sauce, shellfish and seafood
8 à 10°
4 to 6 years
Lively, fruity
poached trout, quenelles of pike, snails, seafood, avocado vinaigrette, Chinese dishes, young or mature goats' cheese
8 à 10°
2 to 3 years
Dry, fresh, aroma of apricot
aperitif, veal blanquette, calf’s sweetbreads with morel mushrooms, curries, all fish
8 à 10°
2 to 3 years