Winery Bruno AllionSurin
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Surin of Winery Bruno Allion in the region of Vin de France often reveals types of flavors of apples, minerality or lemon and sometimes also flavors of earth, oak or tree fruit.
Food and wine pairings with Surin
Pairings that work perfectly with Surin
Original food and wine pairings with Surin
The Surin of Winery Bruno Allion matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of parillade of fish and seafood, spaghetti with squid ink (italy) or cream and tuna quiche.
Details and technical informations about Winery Bruno Allion's Surin.
Discover the grape variety: Gamay blanc Gloriod
Supple, fruity whites to drink young, pale golden, with an airy palate and moderate acidity, showing aromas of white fruits (apple, pear), white flowers and subtle notes. Accessible and thirst-quenching profile. Now rare, grown in small quantities in Beaujolais and Mâconnais for artisanal cuvées. White-skinned mutation of Gamay noir, obtained in Beaujolais by Henri Gloriod in the 20th century.
Last vintages of this wine
The best vintages of Surin from Winery Bruno Allion are 2014, 2016, 2015, 2012 and 2013.
Informations about the Winery Bruno Allion
The Winery Bruno Allion is one of of the world's greatest estates. It offers 15 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: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
