Winery Monge GranonTradition Cuvée de Minuit Clairette de Die
Sparkling wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Tradition Cuvée de Minuit Clairette de Die
Pairings that work perfectly with Tradition Cuvée de Minuit Clairette de Die
Original food and wine pairings with Tradition Cuvée de Minuit Clairette de Die
The Tradition Cuvée de Minuit Clairette de Die of Winery Monge Granon matches generally quite well with dishes of spicy food or sweet desserts such as recipes of rougail sausage or brownies with nuts.
Details and technical informations about Winery Monge Granon's Tradition Cuvée de Minuit Clairette de Die.
Discover the grape variety: Terrano
This is a very old grape variety cultivated in particular in the Istria region of Croatia, Slovenia and Italy. It can also be found in the Republic of Macedonia. In France it is almost unknown. It should not be confused with refosco dal peduncolo rosso, it looks somewhat like it, especially since its synonyms are refosco del Carso or refosco d' Istria.
Informations about the Winery Monge Granon
The Winery Monge Granon is one of of the world's greatest estates. It offers 21 wines for sale in the of Clairette de Die to come and discover on site or to buy online.
The wine region of Clairette de Die
Clairette de Die is an appellation for Sparkling white wines from the area around the town of Die. It is located in the lower alpine foothills of the Eastern Rhône region of France. The wine is made by the traditional method (as in Champagne) entirely from Clairette grapes. It is generally marketed as Brut.
The wine region of Rhone Valley
The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
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.
