Winery Molly's CradleMolly May Pinot Grigio
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Molly May Pinot Grigio from the Winery Molly's Cradle
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Molly May Pinot Grigio of Winery Molly's Cradle in the region of Australie du Sud-Est is a .
Food and wine pairings with Molly May Pinot Grigio
Pairings that work perfectly with Molly May Pinot Grigio
Original food and wine pairings with Molly May Pinot Grigio
The Molly May Pinot Grigio of Winery Molly's Cradle matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of whiskey paupiettes, rigatoni with courgettes and tomatoes or ham with madeira sauce.
Details and technical informations about Winery Molly's Cradle's Molly May Pinot Grigio.
Discover the grape variety: Schiava
Light, fruity reds with a pale onion-skin ruby colour, silky tannins and supple palate, showing signature aromas of red fruits (strawberry, raspberry, cherry), bitter almond, violet and gentle spices. Alpine airy profile for early drinking. Star of the Alto Adige Schiava DOC and Kalterersee DOC appellations, the aromatic signature of South Tyrol. Family of native Italian black varieties from Südtirol (Grossa, Gentile, Grigia), widely grown in Trentino.
Informations about the Winery Molly's Cradle
The Winery Molly's Cradle is one of of the world's great estates. It offers 17 wines for sale in the of Australie du Sud-Est to come and discover on site or to buy online.
The wine region of Australie du Sud-Est
Macro blending zone covering the southern half of the country (NSW, Victoria, Tasmania, parts of SA and QLD). Accessible, vintage-consistent brand wines: supple fruity Shiraz (blackberry, sweet spice), round Cabernet Sauvignon, gourmet Merlot, opulent Chardonnay (yellow fruit, vanilla), lively Sauvignon Blanc, lemony Sémillon. Status created for export and major international brands. From aperitif to everyday, an affordable, fruity expression of the Australian style.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
