Winery Gérard BertrandGrand Terroir Grès de Montpellier
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.
Taste structure of the Grand Terroir Grès de Montpellier from the Winery Gérard Bertrand
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grand Terroir Grès de Montpellier of Winery Gérard Bertrand in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
Food and wine pairings with Grand Terroir Grès de Montpellier
Pairings that work perfectly with Grand Terroir Grès de Montpellier
Original food and wine pairings with Grand Terroir Grès de Montpellier
The Grand Terroir Grès de Montpellier of Winery Gérard Bertrand matches generally quite well with dishes of beef, pasta or veal such as recipes of fresh sausage, spaghetti with shrimp and cream or provencal veal tendrons.
Details and technical informations about Winery Gérard Bertrand's Grand Terroir Grès de Montpellier.
Discover the grape variety: Gaillard 157
Interspecific crossing carried out in 1891 by Fernand Gaillard (1821-1905) between (triumph x eumelan) and 1 Seibel. This direct-producing hybrid was multiplied in particular in the south-west and centre-west of France as well as in the departments of the Rhône valley and the Ain.
Informations about the Winery Gérard Bertrand
The Winery Gérard Bertrand is one of wineries to follow in Grès de Montpellier.. It offers 397 wines for sale in the of Grès de Montpellier to come and discover on site or to buy online.
The wine region of Grès de Montpellier
The wine region of Grès de Montpellier is located in the region of Languedoc of Languedoc-Roussillon of France. Wineries and vineyards like the Mas du Novi - Domaine Saint Jean du Noviciat or the Château de Flaugergues produce mainly wines red, white and pink. The most planted grape varieties in the region of Grès de Montpellier are Mourvèdre, Gewurztraminer and Morrastel-Bouschet, they are then used in wines in blends or as a single variety. On the nose of Grès de Montpellier often reveals types of flavors of oak, caramel or menthol and sometimes also flavors of red fruit, black fruit or cream.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
