Winery Mas RougeQuintescence du Petit Grain
Sweet wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Quintescence du Petit Grain
Pairings that work perfectly with Quintescence du Petit Grain
Original food and wine pairings with Quintescence du Petit Grain
The Quintescence du Petit Grain of Winery Mas Rouge matches generally quite well with dishes of spicy food or sweet desserts such as recipes of pork colombo or express cherry clafoutis.
Details and technical informations about Winery Mas Rouge's Quintescence du Petit Grain.
Discover the grape variety: Bouquettraube
Aromatic sweet and off-dry whites with a pale golden robe, a fragrant and fresh palate with preserved acidity, intense signature musky aromas (fresh grapes, rose), white flowers and spiced notes. Seductive aromatic profile. Grown on small surfaces in Germany and South Africa, mainly serves for aromatic sweet and off-dry whites. German white grape obtained in 1928 in Alzey by Georg Scheu, a crossing of Silvaner x Portugieser.
Last vintages of this wine
The best vintages of Quintescence du Petit Grain from Winery Mas Rouge are 2011, 2012
Informations about the Winery Mas Rouge
The Winery Mas Rouge is one of of the world's greatest estates. It offers 13 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
