Winery GrosjeanRouge Gorge
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Rouge Gorge from the Winery Grosjean
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rouge Gorge of Winery Grosjean in the region of Valle d'Aosta is a powerful.
Food and wine pairings with Rouge Gorge
Pairings that work perfectly with Rouge Gorge
Original food and wine pairings with Rouge Gorge
The Rouge Gorge of Winery Grosjean matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef with cider, macaroni and cheese or mamyjaja lamb mouse tagine.
Details and technical informations about Winery Grosjean's Rouge Gorge.
Discover the grape variety: Biancu gentile
Biancu Gentile white is a grape variety that originated in France (Corsica). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. Biancu Gentile white can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Rouge Gorge from Winery Grosjean are 2008, 0
Informations about the Winery Grosjean
The Winery Grosjean is one of of the world's great estates. It offers 37 wines for sale in the of Valle d'Aosta to come and discover on site or to buy online.
The wine region of Valle d'Aosta
Valle d'Aosta is the smallest and least populated region in Italy, only one-eighth the Size of neighbouring Piedmont. It covers a mountainous area in the far northwest of Italy, where the country's borders meet those of France and Switzerland. Despite the region's small size and low profile, a wide range of red and white wines are produced from a selection of native and introduced Grape varieties. The most important of these is Picotendro, the local form of Nebbiolo.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
