Winery Graham StevensGrenache Brut
Sparkling wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Grenache Brut
Pairings that work perfectly with Grenache Brut
Original food and wine pairings with Grenache Brut
The Grenache Brut of Winery Graham Stevens matches generally quite well with dishes of beef or mature and hard cheese such as recipes of marinated shrimp skewers with garlic or vegetarian lentil burger.
Details and technical informations about Winery Graham Stevens's Grenache Brut.
Discover the grape variety: Ruby seedless
Cross between the emperor and the 75 Pirovano or sultana moscata obtained in 1939 in the United States by Professor Harold P. Olmo of the University of Davis (California). It can also be found in Australia. This variety should not be confused with the ruby-cabernet and the rubi which is a natural pink mutation of the italia.
Last vintages of this wine
The best vintages of Grenache Brut from Winery Graham Stevens are 0
Informations about the Winery Graham Stevens
The Winery Graham Stevens is one of of the world's great estates. It offers 16 wines for sale in the of Australie du Sud to come and discover on site or to buy online.
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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
