Winery Brume SalineGrenache Gris
Pink wine
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Grenache Gris from the Winery Brume Saline
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grenache Gris of Winery Brume Saline in the region of Pays d'Oc is a with a nice freshness.
Food and wine pairings with Grenache Gris
Pairings that work perfectly with Grenache Gris
Original food and wine pairings with Grenache Gris
The Grenache Gris of Winery Brume Saline matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of seafood lasagna, mushroom, bacon and gruyere quiche or tuna rillettes with st moret.
Details and technical informations about Winery Brume Saline's Grenache Gris.
Discover the grape variety: Prié
Lively, light dry whites with a pale golden robe with green hues, a slender palate and very preserved acidity. Signature aromas of citrus (lemon), white flowers (acacia), white-fleshed fruits and alpine mineral notes. Also produced as tense high-altitude sparkling wines. Star of the Valle d'Aoste Blanc de Morgex et de La Salle DOC, defining Italian high-altitude whites. Native Italian white grape of the Aosta Valley, grown above 1,000 m, resistant to phylloxera.
Last vintages of this wine
The best vintages of Grenache Gris from Winery Brume Saline are 0, 2020
Informations about the Winery Brume Saline
The Winery Brume Saline is one of of the world's greatest estates. It offers 3 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
