Winery Felix & FilsCuvée Sainte Claire Saint-Bris
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Cuvée Sainte Claire Saint-Bris from the Winery Felix & Fils
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Sainte Claire Saint-Bris of Winery Felix & Fils in the region of Burgundy is a powerful.
Food and wine pairings with Cuvée Sainte Claire Saint-Bris
Pairings that work perfectly with Cuvée Sainte Claire Saint-Bris
Original food and wine pairings with Cuvée Sainte Claire Saint-Bris
The Cuvée Sainte Claire Saint-Bris of Winery Felix & Fils matches generally quite well with dishes of shellfish, pasta or rich fish (salmon, tuna etc) such as recipes of mussel clusters, pasta with alfredo sauce or tuna and cream cheese pie.
Details and technical informations about Winery Felix & Fils's Cuvée Sainte Claire Saint-Bris.
Discover the grape variety: Sauvignon
Rich, aromatic whites with a fuller mouth than Sauvignon Blanc and softer acidity, featuring aromas of yellow peach, melon, passion fruit, ripe citrus and delicate spicy notes. A grey-skinned mutation of Sauvignon Blanc, made as a rare single variety in Bordeaux (Pessac-Léognan, Graves), the Loire and Chile where it is experiencing a fine qualitative revival. Adds roundness to dry Bordeaux blends. French grape.
Last vintages of this wine
The best vintages of Cuvée Sainte Claire Saint-Bris from Winery Felix & Fils are 2017, 0
Informations about the Winery Felix & Fils
The Winery Felix & Fils is one of of the world's greatest estates. It offers 27 wines for sale in the of Saint-Bris to come and discover on site or to buy online.
The wine region of Saint-Bris
Unique Burgundy AOC in the Yonne (southwest Auxerre, only Burgundy AOC using Sauvignon): Sauvignon Blanc and Sauvignon Gris signature white kings — pale robe evolving from lime and grapefruit to lilac and acacia floral notes, discreet Kimmeridgian limestone minerality, clean palate with integrated acidity, chiselled mineral finish. Atypical Burgundian cépage, pairs with oysters, shellfish and fresh goat's cheese.
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
