Winery Grover Zampa Art Collection Riesling
This wine generally goes well with pork, vegetarian or poultry.
The Art Collection Riesling of the Winery Grover Zampa is in the top 40 of wines of Bangalore.
Food and wine pairings with Art Collection Riesling
Pairings that work perfectly with Art Collection Riesling
Original food and wine pairings with Art Collection Riesling
The Art Collection Riesling of Winery Grover Zampa matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of nanie's diced ham quiche, grilled bass with pastis and fennel or papillotes of swordfish with curry.
Details and technical informations about Winery Grover Zampa's Art Collection Riesling.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). 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 small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Informations about the Winery Grover Zampa
The Winery Grover Zampa is one of of the world's great estates. It offers 37 wines for sale in the of Bangalore to come and discover on site or to buy online.
The wine region of Bangalore
The wine region of Bangalore of India. Wineries and vineyards like the Domaine Grover Zampa or the Domaine Krsma produce mainly wines red, white and pink. The most planted grape varieties in the region of Bangalore are Cabernet-Sauvignon, Chenin blanc and Viognier, they are then used in wines in blends or as a single variety. On the nose of Bangalore often reveals types of flavors of cherry, tobacco or minerality and sometimes also flavors of lemon, grass or melon.
News related to this wine
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The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.