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 fricassee of lambis or the coughing cat's apple crumble.
Details and technical informations about Winery Gray Monk's Reflection.
Discover the grape variety: Malvasia
Aromatic, rich whites or reds ranging from pale gold to amber, with a broad palate and variable acidity, featuring signature aromas of yellow fruits (apricot, peach), white flowers, honey, dried fruits, muscat and spice notes. Made dry, sweet, liqueur and sparkling. Stars of countless Italian (Malvasia delle Lipari, Colli Piacentini), Spanish, Portuguese (Madeira) and Croatian appellations. Family of historic grape varieties of Greek origin (Monemvasia).
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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
