Domaine DelobelB de Oisly
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 B de Oisly of Domaine Delobel in the region of Val de Loire often reveals types of flavors of earth, vegetal.
Food and wine pairings with B de Oisly
Pairings that work perfectly with B de Oisly
Original food and wine pairings with B de Oisly
The B de Oisly of Domaine Delobel matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of skate with vinegar and capers, baeckeoffe with fish or ham and comté quiche.
Details and technical informations about Domaine Delobel's B de Oisly.
Discover the grape variety: Babic
This is an old indigenous variety that has been cultivated for a long time in Croatia, especially in central and southern Dalmatia. It can also be found in Hungary, in the former Yugoslavia to which Croatia belonged... in France it is almost unknown. It should be noted that it would be related with the dobricic and thus also with the plavac mali its son. Babic should not be confused with babica crni, another Croatian black grape variety.
Last vintages of this wine
The best vintages of B de Oisly from Domaine Delobel are 2017, 2018, 2016
Informations about the Domaine Delobel
The Domaine Delobel is one of of the world's greatest estates. It offers 7 wines for sale in the of Val de Loire to come and discover on site or to buy online.
The wine region of Val de Loire
Val de Loire is a regional PGI title, covering wines produced in an area that roughly corresponds to the Val de Loire wine region in northern France. The PGI catchment area covers 14 departments and is one of the largest in France in terms of area. The Terroir is extremely varied throughout the Loire Valley region. Wines produced under the PGI title have as much style as the AOC appellations of the Loire.
The word of the wine: Lies
A deposit formed by dead yeast after fermentation. Some white wines are aged on their lees, which makes their aromas and structure more complex and richer.
