Domaine GiachinoBlack Giac
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or mild and soft cheese.
Taste structure of the Black Giac from the Domaine Giachino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Black Giac of Domaine Giachino in the region of Savoie is a with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Black Giac of Domaine Giachino in the region of Savoie often reveals types of flavors of leather, non oak or earth and sometimes also flavors of oak, spices or black olive.
Food and wine pairings with Black Giac
Pairings that work perfectly with Black Giac
Original food and wine pairings with Black Giac
The Black Giac of Domaine Giachino matches generally quite well with dishes of beef, game (deer, venison) or mature and hard cheese such as recipes of thai beef skewers, duck legs with honey or beet greens and black sesame seeds pie.
Details and technical informations about Domaine Giachino's Black Giac.
Discover the grape variety: Mondeuse noire
Cultivated for a very long time in Savoie, it is not the black form of mondeuse blanche and Mondeuse grise is a natural mutation of mondeuse noire. According to Thierry Lacombe (I.N.R.A./Montpellier), the latter is the result of a natural intraspecific crossing between the black tressot and the white mondeuse. Mondeuse grise and Mondeuse noire are both registered in the official catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Black Giac from Domaine Giachino are 2016, 2021, 2020, 2022 and 2019.
Informations about the Domaine Giachino
The Domaine Giachino is one of of the world's greatest estates. It offers 18 wines for sale in the of Savoie to come and discover on site or to buy online.
The wine region of Savoie
Savoie is a wine region in eastern France, in the mountainous areas just South of Lake Geneva and on the border with Switzerland. The location and geography of the region has very much defined its Character, which is fragmented, hilly and slightly Swiss. This is evident in the fresh, crisp white wines produced here, as well as in the labels of the region's wines. Many bear a white cross on a red background - the flag of Switzerland and Savoy.
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.
