Winery Francois DubessyColombard - Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
Food and wine pairings with Colombard - Sauvignon Blanc
Pairings that work perfectly with Colombard - Sauvignon Blanc
Original food and wine pairings with Colombard - Sauvignon Blanc
The Colombard - Sauvignon Blanc of Winery Francois Dubessy matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of hard-boiled eggs and gourmet muffins, thai shrimp soup (tom yam goong) or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Francois Dubessy's Colombard - Sauvignon Blanc.
Discover the grape variety: Colombard
Lively, aromatic whites with sharp acidity and a brisk palate, with aromas of citrus (grapefruit, lime), exotic fruits (passion fruit, mango), boxwood, nectarine and herbal notes. Typically crisp finish. Pillar of Côtes de Gascogne IGP (modern aromatic dry whites) and historically the base spirit for Cognac and Armagnac distillation. Exported to South Africa and California. Charentes variety, a cross of chenin × gouais blanc.
Last vintages of this wine
The best vintages of Colombard - Sauvignon Blanc from Winery Francois Dubessy are 2017, 2016, 2014
Informations about the Winery Francois Dubessy
The Winery Francois Dubessy is one of of the world's greatest estates. It offers 25 wines for sale in the of Comté Tolosan to come and discover on site or to buy online.
The wine region of Comté Tolosan
IGP covering all of southwest France across 12 departments, a broad and accessible palette. On the Garonne right bank, supple reds dominate: signature Merlot with signature notes of plum, ripe cherry, cocoa and a herbaceous touch, round tannins. Firm Cabernet, spicy Syrah, tannic local Tannat. Left bank for whites: vivid Colombard and Gros Manseng (citrus, grapefruit, exotic fruits), aromatic Sauvignon.
The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
