MJG BRIU - Domaine de VézianAdrien Banyuls Blanc Doux Naturel
Natural sweet wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Adrien Banyuls Blanc Doux Naturel
Pairings that work perfectly with Adrien Banyuls Blanc Doux Naturel
Original food and wine pairings with Adrien Banyuls Blanc Doux Naturel
The Adrien Banyuls Blanc Doux Naturel of MJG BRIU - Domaine de Vézian matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or poultry such as recipes of tunisian bricks, bouillabaisse like in marseille or pan bagnat.
Details and technical informations about MJG BRIU - Domaine de Vézian's Adrien Banyuls Blanc Doux Naturel.
Discover the grape variety: De Chaunac
Colourful, simple fruity reds with a deep purple robe, silky tannins and an airy palate with preserved acidity, showing aromas of red fruits and herbaceous notes. Cold- and disease-resistant. Grown mainly in Canada (Ontario, Quebec) and the north-eastern United States, adapting to rigorous continental viticultural climates. French black hybrid (Seibel 9549), named after Quebec researcher Adhémar de Chaunac.
Informations about the MJG BRIU - Domaine de Vézian
The MJG BRIU - Domaine de Vézian is one of of the world's great estates. It offers 77 wines for sale in the of Banyuls to come and discover on site or to buy online.
The wine region of Banyuls
AOC natural sweet wine of the Catalan Côte Vermeille, spectacular schist terrace vineyards facing the Mediterranean. Black Grenache fortified with alcohol (min. 50%, min. 75% in Grand Cru).
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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
