Domaine PugibetGrenache
Pink wine
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Grenache from the Domaine Pugibet
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grenache of Domaine Pugibet in the region of Pays d'Oc is a with a nice freshness.
Food and wine pairings with Grenache
Pairings that work perfectly with Grenache
Original food and wine pairings with Grenache
The Grenache of Domaine Pugibet matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of chicken and mushroom risotto, goat cheese and bacon quiche or express beef samoussa.
Details and technical informations about Domaine Pugibet's Grenache.
Discover the grape variety: Juhfark
Structured, lively dry whites with a pale golden colour, a taut, linear palate and very fresh acidity showing mineral (flint), smoky, citrus (lemon), nutty (almond, hazelnut) and white flower notes. Fine ageing potential. The star of great Somló whites, grown on basaltic volcanic soil, whose name means "sheep's tail" in reference to the elongated bunch shape.
Informations about the Domaine Pugibet
The Domaine Pugibet is one of of the world's greatest estates. It offers 10 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
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.
