Winery Gregory GuillaumeMystère
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Mystère of Winery Gregory Guillaume in the region of Vin de France often reveals types of flavors of blueberry, raspberry or earth and sometimes also flavors of oak, red fruit or black fruit.
Food and wine pairings with Mystère
Pairings that work perfectly with Mystère
Original food and wine pairings with Mystère
The Mystère of Winery Gregory Guillaume matches generally quite well with dishes of beef, lamb or spicy food such as recipes of quick beef bourguignon, thomas's shoulder of lamb or filet mignon with curry.
Details and technical informations about Winery Gregory Guillaume's Mystère.
Discover the grape variety: Codivarta
Codivarta blanc is a grape variety that originated in France (Corsica). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. Codivarta blanc can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Mystère from Winery Gregory Guillaume are 2016
Informations about the Winery Gregory Guillaume
The Winery Gregory Guillaume is one of of the world's greatest estates. It offers 9 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
