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