Domaine du PeyraGrand 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 Grand Gris from the Domaine du Peyra
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grand Gris of Domaine du Peyra in the region of Languedoc-Roussillon is a with a nice freshness.
Food and wine pairings with Grand Gris
Pairings that work perfectly with Grand Gris
Original food and wine pairings with Grand Gris
The Grand Gris of Domaine du Peyra matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of light lasagne without béchamel sauce, goat cheese and bacon quiche or radicchio and pancetta rolls.
Details and technical informations about Domaine du Peyra's Grand Gris.
Discover the grape variety: Acadie
Complex interspecific cross between 13 053 Seibel (7042 Seibel x 5409 Seibel) or cascade and 14 287 Seyve-Villard (6746 Seibel x Couderc 299-35) obtained in 1953 by Bradt Ollie A. at the Ontario Horticultural Research Institute (Canada). It can also be found in the United States and is almost unknown in France. From this same cross was born the veeblanc.
Informations about the Domaine du Peyra
The Domaine du Peyra is one of of the world's greatest estates. It offers 16 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
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.
