Winery J. Moreau & FilsGrenache - Vermentino
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
Food and wine pairings with Grenache - Vermentino
Pairings that work perfectly with Grenache - Vermentino
Original food and wine pairings with Grenache - Vermentino
The Grenache - Vermentino of Winery J. Moreau & Fils matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or poultry such as recipes of raw salmon marinade with vinegars, scallops or keftas tajine with eggs.
Details and technical informations about Winery J. Moreau & Fils's Grenache - Vermentino.
Discover the grape variety: Vermentino
Nervy, saline whites with cutting acidity and enveloping richness, showing aromas of grapefruit, lime, pear, white flowers, fresh almond, fennel and marine iodine notes. Slightly bitter finish. Star of Sardinia (Vermentino di Gallura DOCG), Liguria, coastal Tuscany (Bolgheri) and Corsica. Also in Provence and Languedoc-Roussillon as Rolle. An autochthonous Mediterranean variety.
Last vintages of this wine
The best vintages of Grenache - Vermentino from Winery J. Moreau & Fils are 2018
Informations about the Winery J. Moreau & Fils
The Winery J. Moreau & Fils is one of of the world's great estates. It offers 111 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
