The 'terroirs' of Domaine la Moussière are a true gift of past generations. Located at the very heart of the appellat...Read more...
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A moderately aromatic, ruby-colored wine that smells of plums, blackberries, chocolate, with wood and floral undertones. It's got medium to full b... Read more
Alphonse Mellot Sancerre Rouge La Moussiere 2007 and all other premium wine from Alphonse Mellot available at discounted prices at CheaperCigars.co... Read more
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
Food Pairings for Alphonse Mellot "Les Pénitents" Chardonnay Côteaux Charitois
A moderately aromatic, ruby-colored wine that smells of plums, blackberries, chocolate, with wood and floral undertones. It's got medium to full body on the palate and fairly high tannin levels. Tastes of dark fruits – plums, blackberries, black cherries; dry rock; cedar; tabacco; chalk. It has a medium to long finish though the fruit is short. Overall, very good complexity & balance.
External Reviews for Alphonse Mellot "Les Pénitents" Chardonnay Côteaux Charitois
The 'terroirs' of Domaine la Moussière are a true gift of past generations. Located at the very heart of the appellation on Kimmeridgian soil, this magnificent limestone gives way to the marls of Saint Doulchard and the chalky soil of Buzançais. In this delightful Sancerre rouge there are hints of small red and black fruits with spicy traces of pink peppercorns, vanilla and cinnamon complemented by a mellow, well rounded and well structured flavour. The producer suggests a number of tempting potential food pairs: Quail and boletus pie, cod with wine sauce, calf's head with mayonnaise flavoured with chopped hard boiled egg and carpers, blanquette of veal, cabbage stuffed with chestnuts, duck and olives, lamper eels cooked in red wine, grilled meats with Aligot potato puree, Sologne leg of lamb or rabbit cooked with onions.
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