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 avocado and marinated tuna poke bowl, scallops with saffron or chicken tikka massala.
Details and technical informations about Château d'Estoublon's Grenache.
Discover the grape variety: Aubin vert
Aubin vert blanc is a grape variety that originated in France (Lorraine). 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 large bunches of grapes of medium size. Aubin vert blanc can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley.
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: Dismantling
After devatting, the pomace is removed from the tank. If this operation is carried out manually, it is important to ventilate the vat well to avoid the risk of accidents due to the presence of carbon dioxide.
