Domaine de KhmisBoulaouane Cinsault - Grenache
Pink wine
This wine generally goes well with beef and mature and hard cheese.
The Boulaouane Cinsault - Grenache of the Domaine de Khmis is in the top 80 of wines of Morocco and in the top 5 of wines of El-Jadida.
Food and wine pairings with Boulaouane Cinsault - Grenache
Pairings that work perfectly with Boulaouane Cinsault - Grenache
Original food and wine pairings with Boulaouane Cinsault - Grenache
The Boulaouane Cinsault - Grenache of Domaine de Khmis matches generally quite well with dishes of beef or mature and hard cheese such as recipes of braised beef with guinness or bacon and warm goat cheese quiche.
Details and technical informations about Domaine de Khmis's Boulaouane Cinsault - Grenache.
Discover the grape variety: Thompson seedless
Most certainly finding its first origins in Persia, today Iran. It is registered in the Official Catalogue of table grape varieties list A1. Note that the variety gora chirine, also finding its first origins in Iran (Azerbaijan), is a mutation of the Sultanine, its berries of white or pink color being slightly larger.
Last vintages of this wine
The best vintages of Boulaouane Cinsault - Grenache from Domaine de Khmis are 2018
Informations about the Domaine de Khmis
The Domaine de Khmis is one of of the world's greatest estates. It offers 4 wines for sale in the of El-Jadida to come and discover on site or to buy online.
The wine region of El-Jadida
The wine region of El-Jadida of Morocco. Wineries and vineyards like the Domaine de Khmis or the Domaine Boulaouane produce mainly wines red and pink. The most planted grape varieties in the region of El-Jadida are Cabernet-Sauvignon, Merlot and Pinot gris, they are then used in wines in blends or as a single variety. On the nose of El-Jadida often reveals types of flavors of cherry, red fruit or cassis and sometimes also flavors of non oak, earth or oak.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
