Winery Felix BaarPure Sauvignon
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Pure Sauvignon
Pairings that work perfectly with Pure Sauvignon
Original food and wine pairings with Pure Sauvignon
The Pure Sauvignon of Winery Felix Baar matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of sun burger, fried squid or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Felix Baar's Pure Sauvignon.
Discover the grape variety: Chancellor
Coloured and fruity reds with a dense ruby robe, supple tannins and fresh acidity, with aromas of red and black fruits (cherry, blackberry, plum), soft spices and slightly herbaceous notes. Round mouthfeel, best drunk young. A highly frost- and disease-resistant hybrid, the driving force of northern vineyards: north-eastern USA (Finger Lakes, Pennsylvania) and Canada (Ontario). A French hybrid created around 1920 by Albert Seibel (Seibel 7053).
Informations about the Winery Felix Baar
The Winery Felix Baar is one of wineries to follow in Vin de France.. It offers 22 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
