Winery Raymond Fabre - Didier CornillonCrémant de Die
Sparkling wine
In the mouth this sparkling wine is a powerful with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with poultry, appetizers and snacks or lean fish.
The Crémant de Die of the Winery Raymond Fabre - Didier Cornillon is in the top 100 of wines of Crémant de Die.
Taste structure of the Crémant de Die from the Winery Raymond Fabre - Didier Cornillon
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Crémant de Die of Winery Raymond Fabre - Didier Cornillon in the region of Rhone Valley is a powerful with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Crémant de Die
Pairings that work perfectly with Crémant de Die
Original food and wine pairings with Crémant de Die
The Crémant de Die of Winery Raymond Fabre - Didier Cornillon matches generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of flying with the wind of the seas, special' tagliatelle carbonara or melon and cucumber gazpacho.
Details and technical informations about Winery Raymond Fabre - Didier Cornillon's Crémant de Die.
Discover the grape variety: Petit Verdot
Dark, full-bodied reds with tight tannins and inky colour, showing aromas of blackberry, violet, gentle spice, liquorice and mentholated balsamic notes. Contributes colour, structure and aromatic freshness to great Médoc blends (Palmer, Léoville-Las Cases) where it remains a minority. Also vinified as a single variety in Spain (La Mancha), California, Australia and Argentina. A late-ripening Bordeaux variety.
Informations about the Winery Raymond Fabre - Didier Cornillon
The Winery Raymond Fabre - Didier Cornillon is one of of the world's great estates. It offers 23 wines for sale in the of Crémant de Die to come and discover on site or to buy online.
The wine region of Crémant de Die
Sparkling AOC of the Diois in the Rhône valley (29 Drôme communes at the foot of Vercors, scattered parcels, high-altitude limestone soils, traditional method with second fermentation in bottle, aged on lees for one year): Clairette is the white king (≥55%) — fine bubbles and dominant green fruit aromas. Aligoté (≥10%) adding freshness, Muscat à petits grains (5–10%) discreet aromatic touch, a ciselé alternative to Clairette de Die.
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
