Domaine du PhénixBruma Organic
Red wine
This wine generally goes well with beef and spicy food.
Food and wine pairings with Bruma Organic
Pairings that work perfectly with Bruma Organic
Original food and wine pairings with Bruma Organic
The Bruma Organic of Domaine du Phénix matches generally quite well with dishes of beef or spicy food such as recipes of thai beef curry or chili con carne.
Details and technical informations about Domaine du Phénix's Bruma Organic.
Discover the grape variety: Claverie
Claverie blanc is a grape variety that originated in France (South-West). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. Claverie blanc can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Armagnac.
Last vintages of this wine
The best vintages of Bruma Organic from Domaine du Phénix are 2018, 2017
Informations about the Domaine du Phénix
The Domaine du Phénix is one of of the world's greatest estates. It offers 6 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
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
