Winery Drouet FréresRamier Sauvignon
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Ramier Sauvignon
Pairings that work perfectly with Ramier Sauvignon
Original food and wine pairings with Ramier Sauvignon
The Ramier Sauvignon of Winery Drouet Fréres matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of sea sauerkraut with white wine, yakisoba (fried noodles) or zucchini and goat cheese quiche.
Details and technical informations about Winery Drouet Fréres's Ramier Sauvignon.
Discover the grape variety: Freisa
Most certainly from the Italian Piedmont. It is also found in Argentina. We have noted that this variety has a great resemblance with the nebbiolo, also from the Italian Piedmont. According to genetic analyses published in Switzerland, Freisa is a descendant of Viognier and a half-sister of Rèze.
Informations about the Winery Drouet Fréres
The Winery Drouet Fréres is one of of the world's great estates. It offers 113 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: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
