Maisons BruléesPoussière de Lune
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Poussière de Lune
Pairings that work perfectly with Poussière de Lune
Original food and wine pairings with Poussière de Lune
The Poussière de Lune of Maisons Brulées matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of sea bass in mustard and rosemary wrappers, small cuttlefish a la plancha or quiche with leeks and fresh salmon from flo.
Details and technical informations about Maisons Brulées's Poussière de Lune.
Discover the grape variety: Riesling italien
We do not know exactly where this grape variety comes from. It can be found in Austria, Romania, northern Italy, Croatia, Serbia, Hungary, Bulgaria, the Czech Republic, Slovakia, Russia, etc. It is practically unknown in France. In Spain, Borba is said to be identical to the Italian Riesling.
Last vintages of this wine
The best vintages of Poussière de Lune from Maisons Brulées are 2016, 2014
Informations about the Maisons Brulées
The Maisons Brulées is one of of the world's greatest estates. It offers 29 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
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.
The word of the wine: Ventilate
Expose the wine to the air before serving, to allow it to open up more, to develop its aromas and to round out its tannins.
