Winery Gray MonkReflection
White wine
This wine generally goes well with spicy food and sweet desserts.
Wine flavors and olphactive analysis
On the nose the Reflection of Winery Gray Monk in the region of British Columbia often reveals types of flavors of tree fruit, citrus fruit or tropical fruit.
Food and wine pairings with Reflection
Pairings that work perfectly with Reflection
Original food and wine pairings with Reflection
The Reflection of Winery Gray Monk matches generally quite well with dishes of spicy food or sweet desserts such as recipes of moroccan veal tagine from hanane or french toast.
Details and technical informations about Winery Gray Monk's Reflection.
Discover the grape variety: Terret Noir
Light, fruity reds with a clear ruby robe, smooth tannins and an airy palate with preserved acidity. Signature aromas of red fruits (cherry, raspberry), soft spices and garrigue notes. Elegant, refreshing southern profile. One of the 13 authorised grapes of Châteauneuf-du-Pape AOC, also present in Côtes-du-Rhône and Languedoc. Black-skinned mutation of Terret, a native French grape of Languedoc and the Rhône Valley.
Last vintages of this wine
The best vintages of Reflection from Winery Gray Monk are 2016, 2014, 2015, 2012 and 2019.
Informations about the Winery Gray Monk
The Winery Gray Monk is one of of the world's great estates. It offers 33 wines for sale in the of British Columbia to come and discover on site or to buy online.
The wine region of British Columbia
Canada's west-coast benchmark, wine heartland in the Okanagan Valley. Semi-desert continental climate, marked temperature swings: signature Pinot Gris (pear, honey, spice, round palate), fresh, fine Pinot Noir (cherry, undergrowth), precise Chardonnay and taut Riesling in the north. Hot south for dense Cabernet Sauvignon, round Merlot and peppery Syrah. Also exceptional Icewine (Vidal, Riesling).
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
