Winery Les Vins PirouettesLa Bulle de Claude
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with La Bulle de Claude
Pairings that work perfectly with La Bulle de Claude
Original food and wine pairings with La Bulle de Claude
The La Bulle de Claude of Winery Les Vins Pirouettes matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of pan-fried carrots, tuna lasagna or pasta with vongoles (flat clams).
Details and technical informations about Winery Les Vins Pirouettes's La Bulle de Claude.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Informations about the Winery Les Vins Pirouettes
The Winery Les Vins Pirouettes is one of of the world's great estates. It offers 46 wines for sale in the of Alsace to come and discover on site or to buy online.
The wine region of Alsace
Alsace, located in the extreme north-east of France, is Distinguished from other French wine regions by its strong Franco-Germanic influences. These influences are the result of a back-and-forth between the German and French sovereignties over the last few centuries. They can be seen not only in the architecture and culture of Alsace, but also in the wines. Alsace wines are produced under three main appellations: Alsace and Alsace Grand Cru for still white wines (Sweet and Dry), and Crémant d'Alsace for Sparkling wines.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
