Winery Celler GerisenaG de Gerisena
Sparkling wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with G de Gerisena
Pairings that work perfectly with G de Gerisena
Original food and wine pairings with G de Gerisena
The G de Gerisena of Winery Celler Gerisena matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or spicy food such as recipes of tuna sandwich, seafood pie or pasta with chicken and curry.
Details and technical informations about Winery Celler Gerisena's G de Gerisena.
Discover the grape variety: Arruffiac
An old grape variety from the Adour valley, registered in the Official Catalogue of wine grape varieties, list A1. It should not be confused with the raffiat de Moncade, which originated in the same region and is also white.
Last vintages of this wine
The best vintages of G de Gerisena from Winery Celler Gerisena are 2014, 0
Informations about the Winery Celler Gerisena
The Winery Celler Gerisena is one of of the world's greatest estates. It offers 11 wines for sale in the of Empordà to come and discover on site or to buy online.
The wine region of Empordà
The wine region of Empordà is located in the region of Catalogne of Spain. Wineries and vineyards like the Domaine Castillo Perelada or the Domaine Maselva produce mainly wines red, white and sweet. The most planted grape varieties in the region of Empordà are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Empordà often reveals types of flavors of cherry, white pepper or fig and sometimes also flavors of cinnamon, game or almonds.
The wine region of Catalogne
Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
