Winery La Folle BertheFolles Bulles
White wine
This wine generally goes well with fruity desserts, lean fish or shellfish.
Wine flavors and olphactive analysis
On the nose the Folles Bulles of Winery La Folle Berthe in the region of Vin de France often reveals types of flavors of citrus, non oak or microbio and sometimes also flavors of tree fruit, citrus fruit.
Food and wine pairings with Folles Bulles
Pairings that work perfectly with Folles Bulles
Original food and wine pairings with Folles Bulles
The Folles Bulles of Winery La Folle Berthe matches generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of traditional tunisian couscous, waterzooï of the sea or the coughing cat's apple crumble.
Details and technical informations about Winery La Folle Berthe's Folles Bulles.
Discover the grape variety: Chenin blanc
Chameleon whites with taut acidity, ranging from mineral dry (Savennières, Vouvray sec) to off-dry and medium-sweet (Vouvray, Montlouis), sumptuous botrytised sweet (Quarts-de-Chaume, Bonnezeaux, Coteaux du Layon) and brilliant sparkling (Crémant de Loire, Vouvray brut). Aromas of quince, apple, honey, white flowers, beeswax and flint. An Anjou variety, also star of South Africa's Western Cape.
Informations about the Winery La Folle Berthe
The Winery La Folle Berthe is one of of the world's greatest estates. It offers 5 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: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
