Louis Jadot Coteaux Bourguignons Blanc 2022.
LOCATION: The wine originates from both Beaujolais and Burgundy: a combination of two different types of soils: granit for Beaujolais and clay/limestone for the northern part of Burgundy.
VINEYARD INFORMATION: Côteaux Bourguignons is a new appellation created by the Institut National des Appellations Contrôlées in January 2011.
It is a harmonious and representative blend of our famous grapes, coming from their homeland Burgundy : Chardonnay and Aligoté.
Part of them are vinified by our long time growers/partners, and part of them are vinified by Louis Jadot.
VINIFICATION AND MATURATION: Fermentation and aging take place in stainless steel tanks to preserve as much as possible the fruit and freshness.
SERVING TIP: Mixed salads, soja salad, vegetable tempura, seafood , sushis, nems, cheviche, salmon tartar, vegetarian cuisine : vegetable tart, fennel, zucchini fritters, vegetable gratin, wok noodles, vegan burger, fish & chips, chicken yakitori, escargots, oeuf en meurette, frog legs with parsley, goat cheese.
LOCATION: The wine originates from both Beaujolais and Burgundy: a combination of two different types of soils: granit for Beaujolais and clay/limestone for the northern part of Burgundy.
VINEYARD INFORMATION: Côteaux Bourguignons is a new appellation created by the Institut National des Appellations Contrôlées in January 2011.
It is a harmonious and representative blend of our famous grapes, coming from their homeland Burgundy : Chardonnay and Aligoté.
Part of them are vinified by our long time growers/partners, and part of them are vinified by Louis Jadot.
VINIFICATION AND MATURATION: Fermentation and aging take place in stainless steel tanks to preserve as much as possible the fruit and freshness.
SERVING TIP: Mixed salads, soja salad, vegetable tempura, seafood , sushis, nems, cheviche, salmon tartar, vegetarian cuisine : vegetable tart, fennel, zucchini fritters, vegetable gratin, wok noodles, vegan burger, fish & chips, chicken yakitori, escargots, oeuf en meurette, frog legs with parsley, goat cheese.