Winery Les Celliers Des Trois ToursFa Bulleuse
Sparkling wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Fa Bulleuse
Pairings that work perfectly with Fa Bulleuse
Original food and wine pairings with Fa Bulleuse
The Fa Bulleuse of Winery Les Celliers Des Trois Tours matches generally quite well with dishes of beef or mature and hard cheese such as recipes of beef tenderloin wellington or mushroom and cured ham quiche.
Details and technical informations about Winery Les Celliers Des Trois Tours's Fa Bulleuse.
Discover the grape variety: Carminoir
Intraspecific crossing between pinot noir and cabernet-sauvignon obtained in 1982 at the Federal Research Station Agroscope Changins in Wadenswil (Switzerland). It can be found in Switzerland, Germany, Belgium, ... in France it is very little known.
Informations about the Winery Les Celliers Des Trois Tours
The Winery Les Celliers Des Trois Tours is one of wineries to follow in Duché-d'Uzès.. It offers 10 wines for sale in the of Duché-d'Uzès to come and discover on site or to buy online.
The wine region of Duché-d'Uzès
The Duchy of Uzès refers to a territory whose history has marked that of wines since Greek times. This county town is also home to an AOC Duché d'Uzès appellation. After a Long battle until 2009, the country wine of the Duchy of Uzès obtained its title of IGP Duchy of Uzès. The Vinification of Grape varieties is done in compliance with the regulations of the AOC, which gives a uniform wine to the surrounding municipalities, around the chief town.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
