Winery Bons MomentsCinsault - Grenache
Pink wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Cinsault - Grenache
Pairings that work perfectly with Cinsault - Grenache
Original food and wine pairings with Cinsault - Grenache
The Cinsault - Grenache of Winery Bons Moments matches generally quite well with dishes of beef or mature and hard cheese such as recipes of baked lasagna or country-style sausage.
Details and technical informations about Winery Bons Moments's Cinsault - Grenache.
Discover the grape variety: Voltis
Wine grape variety of the INRA-Resdur1 series with polygenic resistance (two genes for mildew and powdery mildew have been identified), resulting from an interspecific cross, obtained in 2002, between Villaris and Mtp 3159-2-12 (for the latter, one of its parents is Vitis rotundifolia, which is resistant to Pierce's disease, mildew, grey rot, etc.). Little multiplied, it is registered in the Official Catalogue of wine grape varieties list A1.
Last vintages of this wine
The best vintages of Cinsault - Grenache from Winery Bons Moments are 0, 2019
Informations about the Winery Bons Moments
The Winery Bons Moments is one of of the world's greatest estates. It offers 7 wines for sale in the of Comté Tolosan to come and discover on site or to buy online.
The wine region of Comté Tolosan
Comte Tolosan is a PGI title that covers wines produced in a large area of Southwestern France. The PGI basin encompasses 12 administrative dePartments and is home to a wide range of appellations d'origine contrôlée (AOC) such as Jurançon, Cahors and Armagnac. The IGP label provides a geographical classification for wines that are not classified for AOC level appellations due to Grape variety or winemaking style. The region is part of the Aquitaine basin - the plains that lie between the Pyrenees, the Massif Central and the Atlantic Ocean to the west.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
