Winery Antoine de la FargeL'Éclipse Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with L'Éclipse Sauvignon Blanc
Pairings that work perfectly with L'Éclipse Sauvignon Blanc
Original food and wine pairings with L'Éclipse Sauvignon Blanc
The L'Éclipse Sauvignon Blanc of Winery Antoine de la Farge matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of grilled bass with pastis and fennel, mussels spanish style or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Antoine de la Farge's L'Éclipse Sauvignon Blanc.
Discover the grape variety: Fuëlla nera
Fuella nera noir is a grape variety that originated in France (Provence). It produces a variety of grape especially used for the elaboration of wine. It is rare to find this grape to eat on our tables. The Fuella nera 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 L'Éclipse Sauvignon Blanc from Winery Antoine de la Farge are 2019, 2016
Informations about the Winery Antoine de la Farge
The Winery Antoine de la Farge is one of of the world's greatest estates. It offers 36 wines for sale in the of Loire Valley to come and discover on site or to buy online.
The wine region of Loire Valley
The Loire Valley is a key wine region in western France. It follows the course of the Loire River on its Long journey through the heart of France, from the inland hills of the Auvergne to the plains of the French Atlantic coast near Nantes (Muscadet country). Important in terms of quantity and quality, the region produces large quantities (about 4 million h/l each year) of everyday wines, as well as some of France's greatest wines. Diversity is another of the region's major assets; the styles of wine produced here range from the light, tangy Muscadet to the Sweet, honeyed Bonnezeaux, the Sparkling whites of Vouvray and the juicy, Tannic reds of Chinon and Saumur.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
