Domaine de L'EpinayPrimula Sauvignon
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Primula Sauvignon of Domaine de L'Epinay in the region of Vin de France often reveals types of flavors of citrus, citrus fruit.
Food and wine pairings with Primula Sauvignon
Pairings that work perfectly with Primula Sauvignon
Original food and wine pairings with Primula Sauvignon
The Primula Sauvignon of Domaine de L'Epinay matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of red mullet, mackerel, tuna, salmon sushi, festive sea pot or leek, goat cheese and bacon quiche.
Details and technical informations about Domaine de L'Epinay's Primula Sauvignon.
Discover the grape variety: Ferradou
Ferradou noir is a grape variety that originated in . It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Ferradou noir can be found in the vineyards of the South West.
Informations about the Domaine de L'Epinay
The Domaine de L'Epinay is one of of the world's great estates. It offers 43 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
