Domaine Ozil Frangins VigneronsBarry
Red wine
This wine generally goes well with poultry, beef or rich fish (salmon, tuna etc).
Wine flavors and olphactive analysis
On the nose the Barry of Domaine Ozil Frangins Vignerons in the region of Vin de France often reveals types of flavors of cherry, strawberries or plum and sometimes also flavors of raspberry, red fruit or black fruit.
Food and wine pairings with Barry
Pairings that work perfectly with Barry
Original food and wine pairings with Barry
The Barry of Domaine Ozil Frangins Vignerons matches generally quite well with dishes of beef, lamb or rich fish (salmon, tuna etc) such as recipes of beef luc lake, dad's lamb mouse or pasta salmon - fresh cream.
Details and technical informations about Domaine Ozil Frangins Vignerons's Barry.
Discover the grape variety: Brianna
Expressive, aromatic whites with a pale golden colour, a supple palate and fresh acidity; signature muscat aromas, tropical fruits (pineapple, mango), white flowers and citrus. Modern cold-climate resistant profile. Grown in northern North America (Minnesota, Wisconsin, Iowa, Quebec), suited to extreme continental climates. American white hybrid obtained in 1983 by Elmer Swenson in Minnesota.
Last vintages of this wine
The best vintages of Barry from Domaine Ozil Frangins Vignerons are 2019, 2018
Informations about the Domaine Ozil Frangins Vignerons
The Domaine Ozil Frangins Vignerons is one of of the world's greatest estates. It offers 10 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
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
