Winery Alba La RomaineNinon Vendange Passerillée
Sweet wine
This wine generally goes well with spicy food and sweet desserts.
The Ninon Vendange Passerillée of the Winery Alba La Romaine is in the top 50 of wines of Rhone Valley.
Food and wine pairings with Ninon Vendange Passerillée
Pairings that work perfectly with Ninon Vendange Passerillée
Original food and wine pairings with Ninon Vendange Passerillée
The Ninon Vendange Passerillée of Winery Alba La Romaine matches generally quite well with dishes of spicy food or sweet desserts such as recipes of silvia's quick wolf fillet or very simple muffins.
Details and technical informations about Winery Alba La Romaine's Ninon Vendange Passerillée.
Discover the grape variety: Brun fourca
Brun Fourca noir is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and very large grapes. The Brun Fourca noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Ninon Vendange Passerillée from Winery Alba La Romaine are 2018, 0, 2017
Informations about the Winery Alba La Romaine
The Winery Alba La Romaine is one of of the world's greatest estates. It offers 15 wines for sale in the of Rhone Valley to come and discover on site or to buy online.
The wine region of Rhone Valley
The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
