Winery Gran BarónAlcohol Free
Sparkling wine
In the mouth this sparkling wine is a with fine and regular bubbles.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Alcohol Free from the Winery Gran Barón
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Alcohol Free of Winery Gran Barón in the region of Catalogne is a with fine and regular bubbles.
Food and wine pairings with Alcohol Free
Pairings that work perfectly with Alcohol Free
Original food and wine pairings with Alcohol Free
The Alcohol Free of Winery Gran Barón matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of violet omelette, tuna wraps or japanese fondue.
Details and technical informations about Winery Gran Barón's Alcohol Free.
Discover the grape variety: Castets
Castets noir is a grape variety that originated in France (South West). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium to large bunches, and small grapes. Castets noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Alcohol Free from Winery Gran Barón are 2017, 0
Informations about the Winery Gran Barón
The Winery Gran Barón is one of of the world's great estates. It offers 36 wines for sale in the of Catalogne to come and discover on site or to buy online.
The wine region of Catalogne
Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
