Terret noir

Terret noir is a grape variety used in wine production. It is primarily found in the Rhône wine region of France, but it is also grown in other parts of the world.

History

The origins of Terret noir are not well-documented, but it is believed to have been cultivated in the Mediterranean region for centuries. It was first officially recognized as a distinct variety in the 19th century.

Characteristics

Terret noir is a late-ripening grape that produces wines with high acidity and moderate alcohol content. The wines typically have a light to medium body and a bright, fruity character. They are often used in blends to add complexity and balance.

Viticulture

Terret noir is a hardy grape that can thrive in a variety of soil types. It is resistant to many common vine diseases, making it a reliable choice for growers. However, it requires careful management to ensure high-quality fruit.

Wine production

In wine production, Terret noir is often blended with other grape varieties, such as Grenache and Syrah. It can also be used to produce rosé wines. The grape's high acidity makes it a good choice for sparkling wine production as well.

Regions

While Terret noir is most commonly associated with the Rhône region, it is also grown in Languedoc-Roussillon and Provence. Outside of France, it can be found in parts of California, Australia, and South Africa.

Food pairing

Terret noir wines pair well with a variety of foods, including cheese, poultry, and seafood. They can also be enjoyed on their own as an aperitif.