Winery GriffeSelection Rolin Mani
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Selection Rolin Mani from the Winery Griffe
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Selection Rolin Mani of Winery Griffe in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Selection Rolin Mani
Pairings that work perfectly with Selection Rolin Mani
Original food and wine pairings with Selection Rolin Mani
The Selection Rolin Mani of Winery Griffe matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of kafta bil saniyeh (lebanese dish), osso bucco or candied gizzards.
Details and technical informations about Winery Griffe's Selection Rolin Mani.
Discover the grape variety: Centennial seedless
Cross between gold and Q25-6 (F2 emperor x Pirovano 75 or sultana moscata) obtained in the United States in 1966 by Professor Harold P. Olmo of the University of Davis (California). At the end of 2005, Centennial seedless was registered in the Official Catalogue of table grape varieties, list A1.
Informations about the Winery Griffe
The Winery Griffe is one of of the world's greatest estates. It offers 8 wines for sale in the of Burgundy to come and discover on site or to buy online.
The wine region of Burgundy
Bourgogne is the catch-all regional appellation title of the Burgundy wine region in eastern France ("Bourgogne" is the French name for Burgundy). Burgundy has a Complex and comprehensive appellation system; counting Premier Cru and Grand Cru titles, the region has over 700 appellation titles for its wines. Thus, Burgundy wines often come from one Vineyard (or several separate vineyards) without an appellation title specific to the region, Village or even vineyard. A standard Burgundy wine may be made from grapes grown in one or more of Burgundy's 300 communes.
The word of the wine: INAO glass
Glass adapted to wine tasting, created in the 1970s by the Institut national des appellations d'origine. At the time, it had the advantage of offering a standardised tool to all tasters. It is characterized by a wide base that allows for good ventilation and a narrow mouth (opening of the glass) to concentrate the aromas. Many high-performance glasses have been created based on this model.
