Château d'EstoublonGrenache
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Grenache of Château d'Estoublon in the region of Provence often reveals types of flavors of earth, microbio or oak.
Food and wine pairings with Grenache
Pairings that work perfectly with Grenache
Original food and wine pairings with Grenache
The Grenache of Château d'Estoublon matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or poultry such as recipes of chinchards with white wine and grapes, thai shrimp soup (tom yam goong) or cajun jumbalaya rice.
Details and technical informations about Château d'Estoublon's Grenache.
Discover the grape variety: Divico
Interspecific cross between gamaret and bronner obtained in 1997 by Jean-Laurent Spring at the Agroscope Research Station in Pully (Switzerland). It should be noted that the divona is issued from the same cross.
Last vintages of this wine
The best vintages of Grenache from Château d'Estoublon are 2014, 2011, 2015
Informations about the Château d'Estoublon
The Château d'Estoublon is one of of the world's greatest estates. It offers 18 wines for sale in the of Provence to come and discover on site or to buy online.
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
