Granith Blanc

by Granith

White0% ABVView on Granith website

Also known as: Blanc, White

Production Philosophy

Granith Blanc is built by infusion and maceration: aromatic herbs — among them sage, jasmine-and-rose green tea, licorice, kaffir lime zest and cardamom — are infused and macerated together with spices. The method places it apart from dealcoholized wine, since nothing is fermented into alcohol and then stripped out. Granith, the Saint-Péray house founded by Bertrand Michat with oenologist Mariela Molinari, works its whole range this way, using aromatic plants and spices without dealcoholization and without alcoholic fermentation.[1]

Composition & Vinification

The declared build is an infusion and maceration of aromatic herbs — including sage, jasmine-and-rose green tea, licorice, kaffir lime zest and cardamom — with spices.[1]

Sage — Aromatic Herb. Sage is one of the aromatic herbs infused and macerated for the blend.[1]

Jasmine-and-Rose Green Tea — Aromatic Base. A green tea scented with jasmine and rose is part of the herb component.[1]

Licorice — Aromatic Herb. Licorice is among the herbs used in the infusion and maceration.[1]

Kaffir Lime Zest — Citrus Element. Kaffir lime zest (combava) is part of the aromatic herb component.[1]

Cardamom — Aromatic Herb. Cardamom is listed among the aromatic herbs infused and macerated.[1]

Spices — Seasoning of the Infusion. Spices are macerated and infused alongside the aromatic herbs.[1]

Tasting Profile

Appearance. Granith describes the wine-alternative as straw-yellow with golden highlights.[1]

Nose. On the nose, Granith reports white flowers — acacia, almond blossom, honeysuckle — and almond, with a hint of citrus (combava, citron) adding freshness and complexity.[1]

Palate. The palate is described by the house as ample and generous, with woody and spicy notes, verjus acidity and a persistent finish.[1]

Structure. Measured and described structural points:[1]

  • Acidity: pH 3.40; verjus acidity on the palate
  • Body: ample and generous
  • Length: persistent finish

Pairings

Granith recommends Blanc with Royans ravioli, chicken with thyme and lemon, tagliatelle with seafood, Thai cuisine and sushi. On the cheese course it suggests Comté, Beaufort and creamy goat cheeses, and at dessert, citrus preparations.[1]

Provenance & Sourcing

Specifications. Declared figures for Granith Blanc:[1]

  • Alcohol: 0%
  • Sugar: 13 g/L (1.3 g per 100 ml)
  • Energy: 5 kcal per 100 ml
  • pH: 3.40

Production. Granith Blanc is produced in France. Granith states that 80% of its suppliers come from the Drôme/Ardèche region.[1]