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Domaine Jean Teiller Menetou Salon Blanc 2015

Sauvignon Blanc from Loire, France
    0% ABV
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    4.7 2 Ratings
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    4.7 2 Ratings
    0% ABV

    Winemaker Notes

    Golden yellow wine, with green reflections. Powerful, rich nose, with notes of fruits and peach. When shaken, the nose reveals even more of its aromatic power and complexity: a mixture of pears, syrupy fruit, a sign of the great maturity of the grapes. The mouth is crisp and full bodied. The acidity ensures that there is a good balance and the notes of white flowers enhance the fruity aromas on the nose. Lingers well, remains on the palate.

    A perfect accompaniment for fish, shellfish, white meat, poultry, goats’ cheese or simply as an aperitif.

    Critical Acclaim

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    Domaine Jean Teiller

    Domaine Jean Teiller

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    Domaine Jean Teiller, Loire, France
    2015 Menetou Salon Blanc
    The Domaine Jean Teiller is a family business founded in the 1950s by Leon Millet. It founded its true wine-growing vocation with Jean and Denise Teiller (Leon Millet's daughter) who believed in the future of Menetou-Salon and worked to enhance their appellation's reputation.

    In 1986, their son Jean-Jacques, following a career as a chef, and his wife Monique, came to join them. In 2003, their daughter Patricia and her husband Olivier also came to join them.

    Jean Teiller died in 1996, but the domain retained his name as a tribute to him.

    Praised for its stately Renaissance-era chateaux as well as its diverse variety of wines, the picturesque Loire valley produces elegant and underrated red, white, and rosé as well as sparkling and sweet wines. Just south of Paris, the appellation lies along the river of the same name and stretches from the center of France to the Atlantic coast. Geography and climate differ greatly along the Loire’s vast length. Furthest inland, the climate is continental, becoming classically maritime as it reaches the ocean. Accordingly, the Loire Valley is perhaps the most diverse wine-producing region in France—this region does a little bit of everything, and it does it all quite well.

    The Loire can be divided into three main growing areas, from west to east: the Lower Loire, Middle Loire, and Upper/Central Loire. The Pay Nantais region of the Lower Loire is focused on acidic, saline whites that beg for fresh seafood. Muscadet, made from the Melon de Bourgogne variety, is the most noteworthy appellation here. The Middle Loire contains Anjou, Saumur, and Touraine. In Anjou, Chenin Blanc reaches its zenith, producing outstanding dry and sweet wines reminiscent of crisp apples dipped in honey. Cabernet Franc dominates red and rosé production here, supported often by Grolleau and Cabernet Sauvignon. Sparkling Crémant de Loire is a specialty of Saumur. Chenin Blanc and Cabernet Franc are common in Touraine as well, along with Sauvignon Blanc, Gamay, and Malbec (known locally as Côt). The Upper Loire is Sauvignon Blanc country, home to the world-renowned appellations of Sancerre and Pouilly-Fumé. Pinot Noir and Gamay produce bright, easy-drinking red wines here.

    Sauvignon Blanc

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    A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

    In the Glass

    From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

    Perfect Pairings

    The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

    Sommelier Secret

    Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

    CNLCNS07_2015 Item# 165108

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