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Serge Dagueneau & Filles Pouilly-Sur-Loire 'La Centenaire' 2022
Serge Dagueneau & Filles Pouilly-Sur-Loire 'La Centenaire' 2022
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Description
Description
Serge Dagueneau & Filles Pouilly-sur-Loire 'La Centenaire' is an elegant and crisp white wine from the Loire Valley, France, crafted from 100% Chasselas grapes. This light-bodied wine offers delicate aromas of white flowers, citrus, and green apple, with a fresh palate featuring notes of lemon zest, pear, and a touch of minerality, finishing with vibrant acidity and finesse.
*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.
Wine Details
Wine Details
Type: White Wine
Style: Crisp, Aromatic
Grape Varietal: Chasselas
Tastes Like: Comparable to a Pinot Grigio, with citrus, green apple, and floral notes.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Loire Valley, France
Terroir: Limestone-rich soils
Aging: Stainless steel
Serving Temperature: 8-10°C
Winery
Winery
Serge Dagueneau & Filles is a family-owned winery in Pouilly-sur-Loire, known for crafting wines that express the elegance and terroir of the region's unique varietals.
Food Pairings
Food Pairings
Seafood: Oysters or scallops.
Poultry: Lemon and herb chicken or turkey salad.
Vegetarian: Asparagus risotto or zucchini fritters.
Meat: Pork tenderloin or veal schnitzel.
Cheese Pairings
Cheese Pairings
Goat Cheese: Fresh and tangy, complementing the wine's acidity.
Brie: Creamy and soft, enhancing the wine's crisp profile.
Camembert: Earthy and mild, balancing the wine's freshness.
Gruyère: Nutty and savoury, pairing beautifully with the wine.
Recipe
Recipe
Asparagus Risotto
Ingredients:
- 1 cup Arborio rice
- 200g asparagus, trimmed and chopped
- 1 small onion, finely chopped
- 3 cups vegetable stock
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- Heat olive oil in a pan and sauté onion until softened.
- Add rice and cook for 2 minutes. Deglaze with white wine and let it absorb.
- Gradually add vegetable stock, stirring continuously until rice is al dente.
- Add chopped asparagus and cook for 3 minutes. Stir in Parmesan cheese.
- Season with salt and pepper. Serve warm.
Tip: Pair with Serge Dagueneau & Filles Pouilly-Sur-Loire for a harmonious meal.
