Winery La Ferme RougeLe Gris
Pink wine
This wine generally goes well with beef and mature and hard cheese.
The Le Gris of the Winery La Ferme Rouge is in the top 50 of wines of Morocco and in the top 10 of wines of Rabat/Casablanca.
Wine flavors and olphactive analysis
On the nose the Le Gris of Winery La Ferme Rouge in the region of Rabat/Casablanca often reveals types of flavors of lime, earth or tree fruit and sometimes also flavors of citrus fruit.
Food and wine pairings with Le Gris
Pairings that work perfectly with Le Gris
Original food and wine pairings with Le Gris
The Le Gris of Winery La Ferme Rouge matches generally quite well with dishes of beef or mature and hard cheese such as recipes of provencal stew or breton cake with buckwheat flour.
Details and technical informations about Winery La Ferme Rouge's Le Gris.
Discover the grape variety: Seyval blanc
A relative of the Saint Pepin, this direct-producing hybrid is the result of an interspecific cross between 5656 Seibel and Ray d'Or (4986 Seibel) obtained in 1921 by the Seyve-Villard company, formerly based in Saint Vallier (Drôme). Seyval blanc is registered in the official catalogue of wine grape varieties, list A. It can be found in the United States, Canada, Brazil, Australia, South Africa, Great Britain, the Netherlands, Germany, Romania, Switzerland, etc. It is practically non-existent in France and is in danger of disappearing.
Last vintages of this wine
The best vintages of Le Gris from Winery La Ferme Rouge are 2017, 2016, 2015, 2018
Informations about the Winery La Ferme Rouge
The Winery La Ferme Rouge is one of of the world's greatest estates. It offers 35 wines for sale in the of Rabat/Casablanca to come and discover on site or to buy online.
The wine region of Rabat/Casablanca
The wine region of Rabat/Casablanca of Morocco. Wineries and vineyards like the Domaine des Ouled Thaleb or the Domaine La Ferme Rouge produce mainly wines red, pink and white. The most planted grape varieties in the region of Rabat/Casablanca are Cabernet-Sauvignon et Tempranillo, they are then used in wines in blends or as a single variety. On the nose of Rabat/Casablanca often reveals types of flavors of cherry, oak or prune and sometimes also flavors of cinnamon, cheese or dark fruit.
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
