Winery Brendan TraceyOutsider Brut Blanc
Sparkling wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Outsider Brut Blanc
Pairings that work perfectly with Outsider Brut Blanc
Original food and wine pairings with Outsider Brut Blanc
The Outsider Brut Blanc of Winery Brendan Tracey matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of fish stew, bouillabaisse like in marseille or light tuna-tomato quiche (without cream).
Details and technical informations about Winery Brendan Tracey's Outsider Brut Blanc.
Discover the grape variety: Verdicchio
Structured, aromatic dry whites with a pale golden robe, an ample palate and a signature cutting acidity, showing refined aromas of bitter almond (signature), white flowers (acacia), yellow fruits (pear, peach), citrus and mineral notes. Fine ageing potential; one of Italy's great whites. The star of Verdicchio dei Castelli di Jesi DOCG and Verdicchio di Matelica DOCG. An indigenous Italian variety from the Marches, identical to Trebbiano di Soave.
Informations about the Winery Brendan Tracey
The Winery Brendan Tracey is one of of the world's great estates. It offers 25 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
