The Winery I.et S. Bernaudeau is one of the largest wineries in the world. It offers 7 wines for sale in of Vin de France to come and discover on site or to buy online.
Looking for the best Winery I.et S. Bernaudeau wines in Vin de France among all the wines in the region? Check out our tops of the best red, white or effervescent Winery I.et S. Bernaudeau wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery I.et S. Bernaudeau wines with technical and enological descriptions.
How Winery I.et S. Bernaudeau wines pair with each other generally quite well with dishes of beef, lamb or spicy food such as recipes of kafta bil saniyeh (lebanese dish), lamb stew with yoghurt and coriander or lomo saltado.
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.
Although there are some notable exceptions to the rule, most Vin de France wines are produced from high-yielding vines in the South of France (particularly Languedoc-Roussillon), most often from widely planted traditional grape varieties such as Carignan or Merlot. These are light, Fruity wines, intended for early consumption. Many of the wines of France are "bag-in-box" or "box wine" wines, as the economies of scale of cheaper packaging are an attractive option for producers and consumers. There are, however, wines from France of exceptional interest and quality.
How Winery I.et S. Bernaudeau wines pair with each other generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of quick crayfish chicken, saka-saka or tarte tatin.
On the nose the white wine of Winery I.et S. Bernaudeau. often reveals types of flavors of earth, apples or green apple and sometimes also flavors of minerality, pear or honey.
It most certainly originates from the Anjou region and is registered in the official catalogue of wine grape varieties on the A1 list. It can also be found in South Africa, Australia, Argentina, Chile, the United States (California), New Zealand, etc. It is said to be a descendant of Savagnin and to have sauvignonasse as its second parent (Jean-Michel Boursiquot 2019). On the other hand, Chenin blanc is the half-brother of verdelho and sauvignon blanc and is the father of colombard.
Planning a wine route in the of Vin de France? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery I.et S. Bernaudeau.
Native to Georgia, it has been known for a long time, especially in the Kartli(e) region in the central part of the country, where it is still grown. It has long been appreciated as a table grape. Chinuri can also be found in Germany, Azerbaijan, Russia, Bulgaria, Slovenia, Romania, sometimes in China, and in France, where it is virtually unknown.
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This is the highest level set since the 2008 vintage, and comes off the back of continued sales growth of Champagne around the world. It is in stark contrast to the 2020 vintage, which was set at 8,000kg per hectare, one of the lowest yields set in recent years, following both drought and a vast drop in consumer demand during the pandemic, which saw sales drop by 18%. In 2021, Champagne experienced one of its most difficult growing seasons for many years, with frost, hail, rain and disease wreak ...
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
