Winery Claude VialadeSo' Light Sauvignon
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with So' Light Sauvignon
Pairings that work perfectly with So' Light Sauvignon
Original food and wine pairings with So' Light Sauvignon
The So' Light Sauvignon of Winery Claude Vialade matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of quick salmon skewers, carri of shrimps with chillies or tuna, pepper and tomato quiche.
Details and technical informations about Winery Claude Vialade's So' Light Sauvignon.
Discover the grape variety: Alicante Nera
Alicante Henri Bouschet noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. The Alicante Henri Bouschet noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Informations about the Winery Claude Vialade
The Winery Claude Vialade is one of of the world's great estates. It offers 72 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
