Winery Serge MorinHalbtrocken Rouge
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Halbtrocken Rouge
Pairings that work perfectly with Halbtrocken Rouge
Original food and wine pairings with Halbtrocken Rouge
The Halbtrocken Rouge of Winery Serge Morin matches generally quite well with dishes of beef, lamb or spicy food such as recipes of roast beef in a foie gras and chanterelle crust, lamb meatballs with mint or chicken curry (like in reunion island).
Details and technical informations about Winery Serge Morin's Halbtrocken Rouge.
Discover the grape variety: Ugni
Ugni blanc is a grape variety originating from Italy. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and small to medium sized grapes. Ugni blanc can be found in many vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Languedoc & Roussillon, Armagnac, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Halbtrocken Rouge from Winery Serge Morin are 2016, 2017, 2018, 2015
Informations about the Winery Serge Morin
The Winery Serge Morin is one of of the world's greatest estates. It offers 3 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
