Domaines FabreLions de Fabre Bordeaux Blanc
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Lions de Fabre Bordeaux Blanc from the Domaines Fabre
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lions de Fabre Bordeaux Blanc of Domaines Fabre in the region of Bordeaux is a powerful.
Food and wine pairings with Lions de Fabre Bordeaux Blanc
Pairings that work perfectly with Lions de Fabre Bordeaux Blanc
Original food and wine pairings with Lions de Fabre Bordeaux Blanc
The Lions de Fabre Bordeaux Blanc of Domaines Fabre matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of turkey stuffed with chestnuts, broccoli and blue cheese quiche without pastry or pad thai.
Details and technical informations about Domaines Fabre's Lions de Fabre Bordeaux Blanc.
Discover the grape variety: Servant
Servant blanc is a grape variety that originated in France (Languedoc). It produces a variety of grape used for wine making. However, it can also be found eating on our tables! Servant blanc can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone Valley.
Informations about the Domaines Fabre
The Domaines Fabre is one of of the world's greatest estates. It offers 13 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
