Winery Raymond Fabre - Didier CornillonTradition
Sparkling wine
This wine generally goes well with spicy food and sweet desserts.
The Tradition of the Winery Raymond Fabre - Didier Cornillon is in the top 90 of wines of Clairette de Die.
Food and wine pairings with Tradition
Pairings that work perfectly with Tradition
Original food and wine pairings with Tradition
The Tradition of Winery Raymond Fabre - Didier Cornillon matches generally quite well with dishes of spicy food or sweet desserts such as recipes of royal couscous or birthday cake.
Details and technical informations about Winery Raymond Fabre - Didier Cornillon's Tradition.
Discover the grape variety: Malvar
Fresh, aromatic dry whites with a pale golden colour, a supple palate and preserved acidity, showing signature aromas of citrus (lemon, grapefruit), white flowers, white-fleshed fruits (pear) and calcareous mineral notes. Continental refreshing profile. An essential component of Vinos de Madrid DO sub-region of Arganda, defining the viticultural identity of the Spanish capital region. Native white variety from Madrid, productive and historic.
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 Clairette de Die to come and discover on site or to buy online.
The wine region of Clairette de Die
Sparkling AOC in the Drôme (Rhône valley), Dioise ancestral method (single bottle fermentation). Muscat Blanc à Petits Grains (min. 75%, topped up with Clairette): fine bubbles, pale to golden colour, ~7-8% alcohol — brilliant aromas of rose, honeysuckle, citrus, honey, peach, apricot, mango, litchi; sweet and refreshing. Light festive wine, drink young and chilled (6-8°C).
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: Sommelier
Person working in a restaurant and responsible for the wine service. The head sommelier is responsible for putting together the wine list, managing the sommelier brigade, and ensuring the sale of wines according to the dishes (food and wine pairing).
