Vignobles BertrandDomaine du Feynard Sauvignon
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Domaine du Feynard Sauvignon
Pairings that work perfectly with Domaine du Feynard Sauvignon
Original food and wine pairings with Domaine du Feynard Sauvignon
The Domaine du Feynard Sauvignon of Vignobles Bertrand matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of zucchini gratin with tuna and tomato, yellow risotto with mussels or quiche with bacon and gruyère cheese.
Details and technical informations about Vignobles Bertrand's Domaine du Feynard Sauvignon.
Discover the grape variety: Moschofilero
Aromatic, tense whites and rosés with a pale robe, lean palate and lively acidity. Intense aromas of rose, white flowers (acacia), citrus (lemon, bergamot), lychee, muscat and spicy notes. Refreshing, elegant muscat profile. Star of Mantinia PDO on the high-altitude plateaus of the Peloponnese (600-700 m), sometimes also in sparkling wines. Native Greek variety with a pink skin, one of Greece's great aromatic whites, successfully exported.
Last vintages of this wine
The best vintages of Domaine du Feynard Sauvignon from Vignobles Bertrand are 2015
Informations about the Vignobles Bertrand
The Vignobles Bertrand is one of of the world's greatest 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
French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
