Winery Daniel BessièreSignature Sauvignon
White wine
This wine generally goes well with vegetarian, poultry or lean fish.
Food and wine pairings with Signature Sauvignon
Pairings that work perfectly with Signature Sauvignon
Original food and wine pairings with Signature Sauvignon
The Signature Sauvignon of Winery Daniel Bessière matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of express seafood spaghetti, cream and tuna quiche or chicken wrap.
Details and technical informations about Winery Daniel Bessière's Signature Sauvignon.
Discover the grape variety: Albillo mayor
Very old Spanish grape variety originating and cultivated in the upper Douro Valley - Ribera del Duero province of Burgos -. It is believed to be the result of a natural cross between the white Heben and a variety that is still unknown today. It should be noted that the synonym albillo is used for many other grape varieties, such as chasselas, muscat of Alexandria or albillo de Toro, verdejo or albillo de Nava, ... and it should not be confused with torrontés riojano. You can find the Albillo mayor in Italy, Spain, Portugal, Peru, Chile, Bulgaria, ... completely unknown in France.
Informations about the Winery Daniel Bessière
The Winery Daniel Bessière is one of wineries to follow in Pays d'Oc.. It offers 53 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Alcohol
A generic term for the various alcohols produced during fermentation that give the wine body, structure and warmth.
