Chateau de Suronde Chenin Blanc

There is no oaking in this wine and the grapes have been pressed gently and carefully. Vibrant and fresh citrus fruits take you through a precise and delicious set of flavours. Because of its northerly French location, this is a crisp, delicate and delicious example of Loire Chenin Blanc.

#HPW0004

Click below for our perfectly paired recipe, playlist and tips to get the most out of this delicious bottle of wine. Cheers! x

What’s In The Bottle

How To Enjoy BEST

Unleash Your Inner Chef

A Playlist To Set The Mood

What to Watch

Stats

The knowledge you need to become the expert

Colour > White

Producer > Chateau de Suronde

Country > France

Region > Loire Valley

Vintage > 2018

Grapes > Chenin Blanc

Farming > Biodynamic

ABV > 11%

Size > 750ml

Serve

Our top tips to get the most out of this bottle

🌡️ > Serve chilled – in the fridge for at least an hour

🍷 > No need to decant

😋 > Flavours of citrus, lemon, grapefruit

🍕 > Perfect with Thai

🥳 > Great for a Friday night or brunch the next day

📅 > Best enjoyed 2021 - 2024

Eat

Try the recipe we created to pair perfectly with this wine

Pepper Cured Salmon Bagels

Our peppery cured salmon, with zesty lemon and fresh chives on top of a bagel smothered in rich cream cheese is the simple yet sophisticated dish to serve for brunch this summer!

Ingredients

For 4 people

500g fillet of salmon

200g sea salt

200g white granulated sugar

2 tbsp crushed black pepper

Cream cheese

Bagels

Lemon

Chives

Method

Find a dish roughly the same size as your salmon fillet and line the bottom with cling film. Mix together your salt, sugar and black pepper. Carefully remove the skin from your salmon and place into the dish, covering with the mixture. Wrap tightly with cling film.

Put the dish into the fridge and leave there for 2 days to cure.

2 days later, rinse off your salmon under the tap and pat dry. Then place in another dish uncovered in the fridge for an additional day.

Your salmon is now ready to eat! We recommend serving on warm, toasted bagels, covered in a generous portion of cream cheese. Give your salmon a big squeeze of lemon and sprinkle over with chives.

Delicious!