Domaine la BohèmeSein Pour Sein
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Sein Pour Sein of Domaine la Bohème in the region of Vin de France often reveals types of flavors of red fruit.
Food and wine pairings with Sein Pour Sein
Pairings that work perfectly with Sein Pour Sein
Original food and wine pairings with Sein Pour Sein
The Sein Pour Sein of Domaine la Bohème matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of creole chipolatas, whole salmon in aromatic broth or magic cake cheese quiche.
Details and technical informations about Domaine la Bohème's Sein Pour Sein.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Sein Pour Sein from Domaine la Bohème are 2016
Informations about the Domaine la Bohème
The Domaine la Bohème is one of of the world's great estates. It offers 28 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
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
