Domaine StrifflingGranit
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Granit
Pairings that work perfectly with Granit
Original food and wine pairings with Granit
The Granit of Domaine Striffling matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of oven roasted rabbit that cooks itself!, salmon and avocado chirashi or goat cheese and bacon quiche.
Details and technical informations about Domaine Striffling's Granit.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Informations about the Domaine Striffling
The Domaine Striffling is one of of the world's greatest estates. It offers 18 wines for sale in the of Beaujolais-Villages to come and discover on site or to buy online.
The wine region of Beaujolais-Villages
Quality, gourmet Beaujolais of Gamay. Fruity, crunchy reds with signature notes of cherry, raspberry, crushed strawberry and flowers (peony, violet), supple tannins and a thirst-quenching palate. Intermediate quality between generic Beaujolais and the 10 Crus, across 38 communes of the vineyard's northern hillsides. A few minority rosés and Chardonnay whites.
The wine region of Beaujolais
Kingdom of Gamay (98% of the vineyard): fruity, accessible reds with signature notes of cherry, raspberry, banana (carbonic maceration), violet and sweet spices, supple tannins and juicy acidity. From festive Beaujolais Nouveau (3rd Thursday of November) to the 10 more structured, age-worthy Crus: deep earthy Morgon, sturdy Moulin-à-Vent, floral Fleurie, crunchy Brouilly. Some lively Chardonnay. 12,000 ha south of Burgundy, granitic soils.
The word of the wine: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
