Winery Celler de L'EraBri Blanc de Negre
White wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Bri Blanc de Negre
Pairings that work perfectly with Bri Blanc de Negre
Original food and wine pairings with Bri Blanc de Negre
The Bri Blanc de Negre of Winery Celler de L'Era matches generally quite well with dishes of beef or mature and hard cheese such as recipes of beef kidney or three-cheese pie (beaufort, comté, emmental).
Details and technical informations about Winery Celler de L'Era's Bri Blanc de Negre.
Discover the grape variety: Golden muscat
Interspecific cross between Hamburg Muscat and Diamond (concord x iona) obtained in 1927 by R.D. Anthony at the Cornell University experimental station in Geneva (USA).
Last vintages of this wine
The best vintages of Bri Blanc de Negre from Winery Celler de L'Era are 2017, 2016, 2011
Informations about the Winery Celler de L'Era
The Winery Celler de L'Era is one of of the world's greatest estates. It offers 6 wines for sale in the of Montsant to come and discover on site or to buy online.
The wine region of Montsant
The wine region of Montsant is located in the region of Tarragona of Catalogne of Spain. Wineries and vineyards like the Domaine Espectacle del Montsant or the Domaine Serra Barcelo produce mainly wines red, white and pink. The most planted grape varieties in the region of Montsant are Cabernet-Sauvignon, Merlot and Tempranillo, they are then used in wines in blends or as a single variety. On the nose of Montsant often reveals types of flavors of earth, cola or melon and sometimes also flavors of nutty, stone or pear.
The wine region of Catalogne
Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.
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The word of the wine: Acidic (flavor)
Acidity is present in all wines, and is essential in white wines. It is due to the presence of different organic acids in the wine, and is expressed in the mouth by a sensation of freshness combined with other elements, such as minerality or a note of bitterness. Moderately present, it brings relief and vivacity to the wine.
