Winery CruseEcharpe d'Or Sauternes
Sweet wine
This wine generally goes well with fruity desserts and blue cheese.
Food and wine pairings with Echarpe d'Or Sauternes
Pairings that work perfectly with Echarpe d'Or Sauternes
Original food and wine pairings with Echarpe d'Or Sauternes
The Echarpe d'Or Sauternes of Winery Cruse matches generally quite well with dishes of fruity desserts or blue cheese such as recipes of grandma's cherry clafoutis or tortellini with gorgonzola and walnuts.
Details and technical informations about Winery Cruse's Echarpe d'Or Sauternes.
Discover the grape variety: Foglia tonda
A very old Italian grape variety, known in the south of Tuscany, in Umbria, ... in France, it is almost unknown. Foglia tonda is related to sangiovese or nielluccio from Corsica.
Informations about the Winery Cruse
The Winery Cruse is one of wineries to follow in Sauternes.. It offers 89 wines for sale in the of Sauternes to come and discover on site or to buy online.
The wine region of Sauternes
Sauternes, 65 km South of Bordeaux, is a Village renowned for its high quality Sweet wines. Although some wineries produce Dry wines, they sell them under other appellations than Sauternes, which is specific to sweet wines. The village is surrounded on all sides by vineyards, the best of which produce some of the most prestigious, long-lasting and expensive dessert wines in the world. A half bottle of premium, aged Sauternes from a good Vintage can sell for over $1,000.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
