Winery ForchirSoresere Pinot Grigio
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, shellfish or mushrooms.
Taste structure of the Soresere Pinot Grigio from the Winery Forchir
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Soresere Pinot Grigio of Winery Forchir in the region of Friuli-Venezia Giulia is a .
Food and wine pairings with Soresere Pinot Grigio
Pairings that work perfectly with Soresere Pinot Grigio
Original food and wine pairings with Soresere Pinot Grigio
The Soresere Pinot Grigio of Winery Forchir matches generally quite well with dishes of shellfish, vegetarian or mushrooms such as recipes of curried mouclade à la charentaise, ham and comté quiche or beef strogonoff.
Details and technical informations about Winery Forchir's Soresere Pinot Grigio.
Discover the grape variety: Melon
Melon blanc is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches and small grapes. The white melon can be found in several vineyards: South-West, Cognac, Bordeaux, Loire Valley, Burgundy, Beaujolais, Provence & Corsica, Rhone Valley, Savoie & Bugey, Languedoc & Roussillon.
Informations about the Winery Forchir
The Winery Forchir is one of of the world's great estates. It offers 57 wines for sale in the of Friuli-Venezia Giulia to come and discover on site or to buy online.
The wine region of Friuli-Venezia Giulia
Friuli-Venezia Giulia is an autonomous region in Italy, located in the extreme Northeast of the country, bordered by Austria and Slovenia to the north and east respectively. The eponymous wine region has four DOCGs, twelve DOCs and three PGIs and is best known for its white wine production. 77% of the region's wines are white, one of the highest proportions of any Italian region. The region's wines are distinctly different from other Italian wines in that they are made from non-traditional Grape varieties such as Sauvignon blanc, Riesling and Pinot blanc, as well as typically Italian varieties such as pinot gris and picolit.
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.
