Winery Remy NodinErnest Brut Nature
Sparkling wine
In the mouth this sparkling wine is a with fine and regular bubbles.
This wine generally goes well with poultry, appetizers and snacks or lean fish.
Taste structure of the Ernest Brut Nature from the Winery Remy Nodin
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Ernest Brut Nature of Winery Remy Nodin in the region of Rhone Valley is a with fine and regular bubbles.
Food and wine pairings with Ernest Brut Nature
Pairings that work perfectly with Ernest Brut Nature
Original food and wine pairings with Ernest Brut Nature
The Ernest Brut Nature of Winery Remy Nodin matches generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of marinated mussels with parsley, chicken drumstick with bacon or shrimp acras.
Details and technical informations about Winery Remy Nodin's Ernest Brut Nature.
Discover the grape variety: Limniona
Light, elegant reds with a clear ruby robe, smooth tannins and an airy palate with preserved acidity. Delicate signature aromas of red fruits (cherry, raspberry), rose, soft spices and fine floral notes. Finesse profile likened to Pinot Noir. Extremely rare, recently rediscovered and experiencing a fine qualitative revival among modern Greek winemakers around Karditsa. Native Greek black grape of Thessaly.
Last vintages of this wine
The best vintages of Ernest Brut Nature from Winery Remy Nodin are 0
Informations about the Winery Remy Nodin
The Winery Remy Nodin is one of of the world's greatest estates. It offers 11 wines for sale in the of Rhone Valley to come and discover on site or to buy online.
The wine region of Rhone Valley
France's 2nd-largest AOC vineyard, two complementary worlds. Northern: pure Syrah in signature reds (Côte-Rôtie, Hermitage, Cornas), deep and peppery with blackberry, violet, black olive and smoked bacon notes, exceptional ageing. Opulent Viognier whites (Condrieu, apricot, flowers) and ample Marsanne-Roussanne. Southern: sun-soaked Grenache blends at Châteauneuf, Gigondas, Vacqueyras (candied fruit, garrigue).
The word of the wine: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
