Winery GruetBrut
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
This wine generally goes well with pork, vegetarian or poultry.
The Brut of the Winery Gruet is in the top 10 of wines of New Mexico.
Wine flavors and olphactive analysis
On the nose the Brut of Winery Gruet in the region of New Mexico often reveals types of flavors of pineapple, cream or grapefruit and sometimes also flavors of tropical, citrus or apples.
Food and wine pairings with Brut
Pairings that work perfectly with Brut
Original food and wine pairings with Brut
The Brut of Winery Gruet matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of flank steak with shallots in red wine sauce, home-made coq au vin or duck breast with apples.
Details and technical informations about Winery Gruet's Brut.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Brut from Winery Gruet are 2015, 2014, 2013, 2008 and 2010.
Informations about the Winery Gruet
The Winery Gruet is one of of the world's greatest estates. It offers 46 wines for sale in the of New Mexico to come and discover on site or to buy online.
The wine region of New Mexico
Wine state of the American Southwest, the oldest in the USA (vines from 1629). World specialty: signature traditional-method sparklings (pioneer house Gruet) with signature notes of green apple, brioche, citrus, white flowers and a hazelnut touch, fine taut bubbles. Also sun-drenched high-altitude reds: dense Cabernet Sauvignon (cassis, cedar), jammy Zinfandel, spicy peppery Syrah. High-altitude desert vineyards with strong diurnal swings.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
