Vignerons d'OleronUlarius Bio Sauvignon
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Ularius Bio Sauvignon
Pairings that work perfectly with Ularius Bio Sauvignon
Original food and wine pairings with Ularius Bio Sauvignon
The Ularius Bio Sauvignon of Vignerons d'Oleron matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of salmon carpaccio with pink berries and shallots, hake with small shrimps for cookeo or broccoli and blue cheese quiche without pastry.
Details and technical informations about Vignerons d'Oleron's Ularius Bio Sauvignon.
Discover the grape variety: Brachet
Brachet noir is a grape variety that originated in France (Provence). 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 medium-sized bunches and medium-sized grapes. Brachet noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Vignerons d'Oleron
The Vignerons d'Oleron is one of of the world's great estates. It offers 34 wines for sale in the of South West to come and discover on site or to buy online.
The wine region of South West
The South-West is a large territorial area of France, comprising the administrative regions of Aquitaine, Limousin and Midi-Pyrénées. However, as far as the French wine area is concerned, the South-West region is a little less clear-cut, as it excludes Bordeaux - a wine region so productive that it is de facto an area in its own right. The wines of the South West have a Long and eventful history. The local rivers play a key role, as they were the main trade routes to bring wines from traditional regions such as Cahors, Bergerac, Buzet and Gaillac to their markets.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
