Winery P. DelmeeFablo Est Au Bar
White wine
This wine generally goes well with fruity desserts, lean fish or shellfish.
Wine flavors and olphactive analysis
Food and wine pairings with Fablo Est Au Bar
Pairings that work perfectly with Fablo Est Au Bar
Original food and wine pairings with Fablo Est Au Bar
The Fablo Est Au Bar of Winery P. Delmee matches generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of mussel clusters, saka-saka or grandma's cherry clafoutis.
Details and technical informations about Winery P. Delmee's Fablo Est Au Bar.
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.
Last vintages of this wine
The best vintages of Fablo Est Au Bar from Winery P. Delmee are 2019
Informations about the Winery P. Delmee
The Winery P. Delmee is one of of the world's greatest estates. It offers 16 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.
