Winery Halcyon WinesHalcyon Days Pétillant Naturel Pinot Gris
Sparkling wine
This wine generally goes well with pork, cured meat or mushrooms.
Food and wine pairings with Halcyon Days Pétillant Naturel Pinot Gris
Pairings that work perfectly with Halcyon Days Pétillant Naturel Pinot Gris
Original food and wine pairings with Halcyon Days Pétillant Naturel Pinot Gris
The Halcyon Days Pétillant Naturel Pinot Gris of Winery Halcyon Wines matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of creamy tomato squid, bread with cheese and bacon or fish with tomato and zucchini sauce.
Details and technical informations about Winery Halcyon Wines's Halcyon Days Pétillant Naturel Pinot Gris.
Discover the grape variety: Troyen
Simple, fresh dry whites with a pale golden colour, a supple palate with moderate acidity, and understated aromas of citrus and white flowers. Discreet Champenois profile. Nearly extinct, preserved in varietal collections for its heritage value, it belongs to the ancient grape varieties of Champagne and the Aube studied for their genetic and historical interest. A rare French white grape variety once cultivated in Champagne and the Aube.
Informations about the Winery Halcyon Wines
The Winery Halcyon Wines is one of of the world's greatest estates. It offers 5 wines for sale in the of Hawke's Bay to come and discover on site or to buy online.
The wine region of Hawke's Bay
Reference for great New Zealand reds, warm maritime climate (2,200 h of sun). Bordeaux blends on Gimblett Gravels: round, fruity Merlot (plum, ripe cherry), firm Cabernet Sauvignon (blackcurrant, cedar), perfumed Cabernet Franc. Signature northern-Rhône-style Syrah: peppery and floral (violet, blackberry, black olive), fine tannins. Structured, mineral Chardonnay.
The wine region of North Island
New Zealand's North Island, warmer and more varied than the South Island. Bordeaux varieties and Pinot Noir as signatures. Merlot in Hawke's Bay as a supple red with notes of plum, ripe cherry, fresh herbs and a spicy touch, round tannins — blended with Cabernet and peppery Syrah. Fine Pinot Noir in Wairarapa/Martinborough (cherry, undergrowth).
The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
