Winery Liten BuffelFaucheaux
Red wine
This wine generally goes well with poultry, beef or lamb.
The Faucheaux of the Winery Liten Buffel is in the top 10 of wines of Seneca Lake.
Wine flavors and olphactive analysis
Food and wine pairings with Faucheaux
Pairings that work perfectly with Faucheaux
Original food and wine pairings with Faucheaux
The Faucheaux of Winery Liten Buffel matches generally quite well with dishes of beef, lamb or spicy food such as recipes of thai beef curry, lamb fillet with monbazillac or couscous chicken and merguez.
Details and technical informations about Winery Liten Buffel's Faucheaux.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Faucheaux from Winery Liten Buffel are 0
Informations about the Winery Liten Buffel
The Winery Liten Buffel is one of of the world's greatest estates. It offers 11 wines for sale in the of Seneca Lake to come and discover on site or to buy online.
The wine region of Seneca Lake
The wine region of Seneca Lake is located in the region of Finger Lakes of New York of United States. Wineries and vineyards like the Domaine Hermann J. Wiemer or the Domaine Hermann J. Wiemer produce mainly wines white, red and sparkling.
The wine region of New York
New York may not be particularly famous for its wines, but the state is home to a significant number of vineyards and wineries. It ranks third among U. S. wine-producing states in terms of Volume produced, surpassed only by Washington State and of course California.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
