Winery SmallfryGrenache Pétillant - Naturel
Sparkling wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Grenache Pétillant - Naturel
Pairings that work perfectly with Grenache Pétillant - Naturel
Original food and wine pairings with Grenache Pétillant - Naturel
The Grenache Pétillant - Naturel of Winery Smallfry matches generally quite well with dishes of beef or mature and hard cheese such as recipes of sautéed pork with pineapple or mushroom and cured ham quiche.
Details and technical informations about Winery Smallfry's Grenache Pétillant - Naturel.
Discover the grape variety: Barlinka
- Origin : Very well known in South Africa, it was imported into this country in 1910 from Algeria and then mainly cultivated as a table grape... attempts at vinification were made but without success. It is also known in Portugal, ... in France it is almost unknown.
Informations about the Winery Smallfry
The Winery Smallfry is one of of the world's great estates. It offers 27 wines for sale in the of Barossa Valley to come and discover on site or to buy online.
The wine region of Barossa Valley
The wine region of Barossa Valley is located in the region of Barossa of Australie du Sud of Australia. We currently count 613 estates and châteaux in the of Barossa Valley, producing 2290 different wines in conventional, organic and biodynamic agriculture. The wines of Barossa Valley go well with generally quite well with dishes .
The wine region of Australie du Sud
SouthAustralia is one of Australia's six states, located (as the name suggests) in the south of the vast island continent. It's the engine room of the Australian wine industry, responsible for about half of the country's total production each year. But there's more to the region than quantity - countless high-quality wines are produced here, most from the region's signature Grape, Shiraz. These include such fine, collectible wines as Penfolds Grange, Henschke Hill of Grace, Torbreck The Laird and d'Arenberg The Dead Arm.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
