Domaine de BrunetDolinebrune Cuvée Bruneroc
White wine
This wine is a blend of 2 varietals which are the Cabernet franc and the Merlot.
In the mouth this white wine is a .
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Dolinebrune Cuvée Bruneroc from the Domaine de Brunet
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dolinebrune Cuvée Bruneroc of Domaine de Brunet in the region of Pays d'Oc is a .
Food and wine pairings with Dolinebrune Cuvée Bruneroc
Pairings that work perfectly with Dolinebrune Cuvée Bruneroc
Original food and wine pairings with Dolinebrune Cuvée Bruneroc
The Dolinebrune Cuvée Bruneroc of Domaine de Brunet matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of leek and salmon lasagna, quiche with bacon and gruyère cheese or roast chicken and potatoes.
Details and technical informations about Domaine de Brunet's Dolinebrune Cuvée Bruneroc.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Informations about the Domaine de Brunet
The Domaine de Brunet is one of of the world's greatest estates. It offers 16 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: 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.
