Winery Frederic FourreChimäre Nature Brut
Sparkling wine
This wine generally goes well with vegetarian
The Chimäre Nature Brut of the Winery Frederic Fourre is in the top 60 of wines of Sachsen.
Food and wine pairings with Chimäre Nature Brut
Pairings that work perfectly with Chimäre Nature Brut
Original food and wine pairings with Chimäre Nature Brut
The Chimäre Nature Brut of Winery Frederic Fourre matches generally quite well with dishes of vegetarian such as recipes of quiche with leeks and fresh salmon from flo.
Details and technical informations about Winery Frederic Fourre's Chimäre Nature Brut.
Discover the grape variety: Garnacha Tintorera
Intensely coloured, supple reds with a deep, near-opaque purple robe, light tannins and a dense palate. Signature aromas of black fruits (blackberry, blackcurrant), plum, soft spices and inky notes. Powerful dyer's profile. Grown in Spain (Almansa DO, La Mancha) and Portugal, used mainly to deepen colour in Mediterranean blends. Spanish synonym for Alicante Bouschet, a dyer's hybrid of Petit Bouschet × Grenache (19th century).
Last vintages of this wine
The best vintages of Chimäre Nature Brut from Winery Frederic Fourre are 0
Informations about the Winery Frederic Fourre
The Winery Frederic Fourre is one of of the world's greatest estates. It offers 17 wines for sale in the of Sachsen to come and discover on site or to buy online.
The wine region of Sachsen
The northernmost and one of the smallest German wine regions (507 ha), the Elbe valley on loess and granite. Lively, mineral whites largely dominate (81%). Signature Müller-Thurgau with signature notes of light muscat, green apple, white flowers and a citrus touch, supple palate. Taut, chiselled Riesling (lemon, peach), round Weißburgunder (pear, almond), ample Grauburgunder, rare aromatic Goldriesling.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
