The Winery Bauer (FR) is one of the best wineries to follow in Vin de France.. It offers 4 wines for sale in of Vin de France to come and discover on site or to buy online.
Looking for the best Winery Bauer (FR) wines in Vin de France among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Bauer (FR) wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Bauer (FR) wines with technical and enological descriptions.
How Winery Bauer (FR) wines pair with each other generally quite well with dishes of beef such as recipes of pasta bolognese.
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
How Winery Bauer (FR) wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of oven roasted rabbit that cooks itself!, quick salmon skewers or light tuna-tomato quiche (without cream).
Lively, taut whites with chiselled acidity and an airy palate, with aromas of lemon, green apple, white flowers, fresh almond and chalky notes. Typically saline finish. Star of Bouzeron AOC (the only single-variety aligoté appellation) and Bourgogne Aligoté AOC. Also used in Crémant de Bourgogne and the iconic kir cocktail (with blackcurrant liqueur). Historic Burgundian variety, a cross of pinot noir × gouais blanc, half-sibling of chardonnay.
Planning a wine route in the of Vin de France? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Bauer (FR).
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
