Rich sauces call for wines with full flavours and a generous acidity. Fuller Loire whites can be ideal - especially the new Chenonceaux Appellation. Domaine de La Grange Patrimoine and Domaine Salmon Eleve en Fut are also great because the winemakers have picked their most intense grapes and then added complexity by ageing in oak barrels. Our rare barrel-fermented white wines from the South of France are also fantastic with creamy sauces.

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