Winery SkalliFortant de France Grenache Rosé
Pink wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Fortant de France Grenache Rosé
Pairings that work perfectly with Fortant de France Grenache Rosé
Original food and wine pairings with Fortant de France Grenache Rosé
The Fortant de France Grenache Rosé of Winery Skalli matches generally quite well with dishes of beef or mature and hard cheese such as recipes of tournedos rossini or crozets carbonara with beaufort cheese au gratin.
Details and technical informations about Winery Skalli's Fortant de France Grenache Rosé.
Discover the grape variety: Verdejo
An ancient grape variety that has been cultivated for a long time, mainly in the Rueda region of northwestern Spain. D.N.A. tests show that it is the result of a natural cross between Savagnin and Castellana Blanco. It should not be confused with the Verdelho, which is very well known in Portugal, and the Verdelho Branco, which is almost more widespread. The Verdejo is registered in the Official Catalogue of wine grape varieties list A. It can also be found in the United States (Virginia, California, etc.), Australia, Portugal, etc., but is practically unknown in France.
Informations about the Winery Skalli
The Winery Skalli is one of of the world's greatest estates. It offers 37 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
