Winery Franck Balthazar3 de Feuille
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with 3 de Feuille
Pairings that work perfectly with 3 de Feuille
Original food and wine pairings with 3 de Feuille
The 3 de Feuille of Winery Franck Balthazar matches generally quite well with dishes of beef, lamb or spicy food such as recipes of monkfish tail with white butter, ramadan berber soup (harira) or mussels with curry.
Details and technical informations about Winery Franck Balthazar's 3 de Feuille.
Discover the grape variety: Genouillet
The wines produced a long time ago in the Berry region from this grape variety were considered to be the best in the region. Today, Genouillet is in danger of extinction, registered in the Official Catalogue of wine grape varieties, list A1. According to published genetic analyses, it is the result of a natural intraspecific cross between the white gouais and the black tressot.
Informations about the Winery Franck Balthazar
The Winery Franck Balthazar is one of of the world's greatest estates. It offers 13 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: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
