Domaine des LerinsBlancs Auvernier
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mature and hard cheese.
Food and wine pairings with Blancs Auvernier
Pairings that work perfectly with Blancs Auvernier
Original food and wine pairings with Blancs Auvernier
The Blancs Auvernier of Domaine des Lerins matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of hard-boiled eggs and gourmet muffins, lamb with okra sauce or papillotes of herring with comté cheese.
Details and technical informations about Domaine des Lerins's Blancs Auvernier.
Discover the grape variety: Pinot gris
Pinot Gris is a grey grape variety mutated from Pinot Noir. It has its origins in Burgundy, where it is called pinot-beurot in reference to the colour of the grey robes worn by the monks of the region. Established in Alsace since the 17th century, pinot gris was called tokay until 2007. It is made up of bunches of small berries that vary in colour from pink to blue-grey. It is particularly well suited to the continental climate because it is resistant to the cold in winter and to spring frosts. This variety also likes dry limestone soils with plenty of sunshine in the summer. Pinot Gris is well suited to late harvesting or to the selection of noble grapes, depending on the year and the concentration of sugars in the berries. Pinot Gris wines are distinguished by their aromatic complexity of white fruits, mushrooms, honey, vanilla, cinnamon, etc., and their great finesse. In the Loire Valley, pinot gris is used in the Coteaux-d'Ancenis appellations. It gives dry or sweet wines with pear and peach aromas.
Informations about the Domaine des Lerins
The Domaine des Lerins is one of of the world's greatest estates. It offers 4 wines for sale in the of Unknow region to come and discover on site or to buy online.
The wine region of Unknow region
This is not a known wine region.
News related to this wine
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The word of the wine: Spicy
Said of a wine whose taste and aromas are reminiscent of spices.
