Winery Julien Braud40 Forty Ounce Rosé
Pink wine
This wine is composed of 100% of the grape variety Grenache.
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the 40 Forty Ounce Rosé of Winery Julien Braud in the region of Loire Valley often reveals types of flavors of citrus, peach or strawberries and sometimes also flavors of raspberry, earth or tree fruit.
Food and wine pairings with 40 Forty Ounce Rosé
Pairings that work perfectly with 40 Forty Ounce Rosé
Original food and wine pairings with 40 Forty Ounce Rosé
The 40 Forty Ounce Rosé of Winery Julien Braud matches generally quite well with dishes of beef, lamb or spicy food such as recipes of flemish beer stew, lamb in a crown with spring vegetables or californian sushi (reverse maki).
Details and technical informations about Winery Julien Braud's 40 Forty Ounce Rosé.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of 40 Forty Ounce Rosé from Winery Julien Braud are 2018, 2016, 2017
Informations about the Winery Julien Braud
The Winery Julien Braud is one of of the world's greatest estates. It offers 16 wines for sale in the of Loire Valley to come and discover on site or to buy online.
The wine region of Loire Valley
Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.
The word of the wine: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
