Winery NSCRGrand Roussillon Grenache Doux Naturel
Natural sweet wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Grand Roussillon Grenache Doux Naturel
Pairings that work perfectly with Grand Roussillon Grenache Doux Naturel
Original food and wine pairings with Grand Roussillon Grenache Doux Naturel
The Grand Roussillon Grenache Doux Naturel of Winery NSCR matches generally quite well with dishes of beef or mature and hard cheese such as recipes of grandma melanie's cassoulet or smoked salmon and comté pie.
Details and technical informations about Winery NSCR's Grand Roussillon Grenache Doux Naturel.
Discover the grape variety: Muscat de Roussé
Intraspecific cross between Hamburg Muscat and Cardinal, obtained in 1973 at the Roussé viticultural station (Bulgaria).
Informations about the Winery NSCR
The Winery NSCR is one of of the world's great estates. It offers 47 wines for sale in the of Grand Roussillon to come and discover on site or to buy online.
The wine region of Grand Roussillon
Grand Roussillon is a Sweet, high Alcohol white wine produced in the Languedoc-Roussillon region of southern France. It is a natural sweet wine made by Mutage, which gives it an alcohol content of about 16% and a high natural residual sugar content. Some Grand Roussillon wines are produced using a prolonged oxidative ageing process, such as Rancio; all are subject to a minimum of two years' ageing before being released for sale. The main Grape varieties used to make this relatively rare wine are Muscat Blanc, Muscat d'Alexandrie, Grenache, Grenache Blanc, Grenache Gris and Maccabeu.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
News related to this wine
The Mâcon plus appellation seen by Théo et Hugo Merlin
Théo and Paul Merlin are winegrowers at the Domaine Merlin, they emphasizes the characteristics of the appellation Mâcon La Roche Vineuse. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (March 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogn ...
The Saint-Véran appellation seen by Kevin Tessieux
Kévin Tessieux, President of the appellation’s winegrower union, shares his perspective on the Saint-Véran appellation and tell us about the origin of its name. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in June 2021. Retrouvez-nous sur les réseaux sociaux : Facebook : https://www.facebook.com/VinsdeBourgogneofficiel Twitter : https://twitter.com/VinsdeBourgogne Instagram : https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.li ...
Food and Chablis wines pairing, by Debra MEIBURG and Ivy NG
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 4-minute clip, Debra MEIBURG and Ivy NG illustrate how easily Chablis wines complement all kinds of food, all the way from cheese to caviar! #Chablis #PureChablis ...
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
