Winery ThorinGrumage Chiroubles
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Grumage Chiroubles from the Winery Thorin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grumage Chiroubles of Winery Thorin in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Grumage Chiroubles
Pairings that work perfectly with Grumage Chiroubles
Original food and wine pairings with Grumage Chiroubles
The Grumage Chiroubles of Winery Thorin matches generally quite well with dishes of pasta, veal or pork such as recipes of generous flaky quiche, tunisian pasta or macaroonade from sète.
Details and technical informations about Winery Thorin's Grumage Chiroubles.
Discover the grape variety: Rougeon
Interspecific crossing obtained by Albert Seibel between 70 Jaeger and 3015 Seibel. It can still be found in the eastern part of the United States, ... practically unknown in France.
Informations about the Winery Thorin
The Winery Thorin is one of of the world's great estates. It offers 154 wines for sale in the of Chiroubles to come and discover on site or to buy online.
The wine region of Chiroubles
Chiroubles is an appellation for the red wines of Beaujolais. Like all the red wines of the region, they are made from the Gamay Grape. It is one of the smallest of the 10 Beaujolais crus, with about 235 hectares of vines. The wine production area is on the Southeast facing hillsides just west of Beaujolais.
The wine region of Beaujolais
Beaujolais is an important wine region in eastern France, famous for its vibrant, Fruity red wines made from Gamay. It is located immediately South of Burgundy, of which it is sometimes considered a Part, although it is in the administrative region of Rhône. The extensive plantings of Gamay in this region make Beaujolais one of the few regions in the world that is so concentrated on a single Grape variety. Pinot Noir is used in small quantities in red and rosé wines, but in the name of regional identity, it is being phased out and will only be allowed until the 2015 harvest.
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
