Winery Pierre GaillardSaint-Peray
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Taste structure of the Saint-Peray from the Winery Pierre Gaillard
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Saint-Peray of Winery Pierre Gaillard in the region of Rhone Valley is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Saint-Peray of Winery Pierre Gaillard in the region of Rhone Valley often reveals types of flavors of cream, apples or peach and sometimes also flavors of minerality, lemon or pear.
Food and wine pairings with Saint-Peray
Pairings that work perfectly with Saint-Peray
Original food and wine pairings with Saint-Peray
The Saint-Peray of Winery Pierre Gaillard matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of skate wing with caper butter, festive sea pot or quiche without eggs.
Details and technical informations about Winery Pierre Gaillard's Saint-Peray.
Discover the grape variety: Roussanne
Aromatic and elegant whites, rich yet lifted by fine freshness, with hawthorn, honeysuckle, apricot, pear, honey, green tea, mineral and herbal notes. Fine ageing potential. Key variety in the great whites of the northern Rhône (Hermitage, Crozes-Hermitage, Saint-Joseph, Saint-Péray) blended with marsanne, and one of the 13 permitted grapes at Châteauneuf-du-Pape. Native Rhône variety.
Last vintages of this wine
The best vintages of Saint-Peray from Winery Pierre Gaillard are 2015, 2017, 2016, 2014 and 2013.
Informations about the Winery Pierre Gaillard
The Winery Pierre Gaillard is one of of the world's great estates. It offers 52 wines for sale in the of Saint-Péray to come and discover on site or to buy online.
The wine region of Saint-Péray
Cru of the northern Rhone (right bank, west of Valence, Ardeche, granitic soils): signature dominant Marsanne as white king (90%) with Roussanne — sparkling style (2/3 of production) with pale straw robe, floral nose, aromas of chestnut, apricot, toast, honey and almond, fine bubbles and airy mousse. Still wines with low acidity: dried apricot, acacia, beeswax, quince, white peach. Champagne method since 1829, signature finesse.
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
The word of the wine: Sweet (flavor)
The flavour provided by the residual sugars naturally present in the wine as well as by certain alcohols. This sensation can range from a simple impression of smoothness to a clear sweetness. We speak of roundness, fatness and mellowness.
