Winery Fat Bastard (Thierry & Guy)Grand Reserve
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.
Taste structure of the Grand Reserve from the Winery Fat Bastard (Thierry & Guy)
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grand Reserve of Winery Fat Bastard (Thierry & Guy) in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Grand Reserve
Pairings that work perfectly with Grand Reserve
Original food and wine pairings with Grand Reserve
The Grand Reserve of Winery Fat Bastard (Thierry & Guy) matches generally quite well with dishes of beef, pasta or veal such as recipes of beef marengo "my mom" style, tuscan linguine or old-fashioned pork roll.
Details and technical informations about Winery Fat Bastard (Thierry & Guy)'s Grand Reserve.
Discover the grape variety: Huxelrebe
Aromatic, muscaty whites with a golden robe, ample body, moderate acidity and signature notes of muscat, elderflower, exotic fruits and honey. Star of Spätlese, Auslese and botrytised Trockenbeerenauslese. Grown in Rhineland, England and Czechia for sweet and luscious whites; achieves noble rot reliably. White grape bred in 1927 by Georg Scheu in Alzey (chasselas × courtillier musqué).
Informations about the Winery Fat Bastard (Thierry & Guy)
The Winery Fat Bastard (Thierry & Guy) is one of of the world's great estates. It offers 25 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
