Château Terre FauveBel Air Fauve Blanc
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Bel Air Fauve Blanc
Pairings that work perfectly with Bel Air Fauve Blanc
Original food and wine pairings with Bel Air Fauve Blanc
The Bel Air Fauve Blanc of Château Terre Fauve matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of skate wings with capers, quinoa with shrimp or rice with milk.
Details and technical informations about Château Terre Fauve's Bel Air Fauve Blanc.
Discover the grape variety: Cabernet blanc
Interspecific cross between Cabernet Sauvignon and a long-unknown grape variety - that would be Regent - obtained in 1991 by Valentin Blattner from Soyhières (Switzerland) and propagated by Volker Freytag (Germany). No resistance gene has been identified to either mildew or powdery mildew. Cabernet blanc can be found in Switzerland, Belgium, the Netherlands, Germany, Austria, Luxembourg, the Czech Republic, Italy, England, etc., but is still little known in France.
Informations about the Château Terre Fauve
The Château Terre Fauve is one of of the world's greatest estates. It offers 7 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Ventilate
Expose the wine to the air before serving, to allow it to open up more, to develop its aromas and to round out its tannins.
