1
Key regions
3
Pairings
7
Synonyms
Brun Fourca is a red grape variety, and it traces back to Provence, France.
Structurally it lands at medium body, medium-low tannin, medium acidity, dry and medium alcohol.
Look for berry, plum, earth and herbal.
The regions that matter for it are Palette.
In the vineyard it is marked by early ripening, moderate vigour and a preference for mediterranean.
It blends readily with Grenache, Syrah, Mourvèdre and Cinsault.
Watch for the synonyms: Caula, Floura, Gros Taulier and Mançonnet.
At the table it suits roasted game birds like pigeon, braised lamb shanks and ratatouille.
The structure.
Where it grows.
Blends well with.
01
Grenache
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02
Syrah
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03
Mourvèdre
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04
Cinsault
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05
Grenache
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06
Syrah
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07
Mourvèdre
Read →
08
Cinsault
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Food pairings.
01
Roasted game birds like pigeon
02
Braised lamb shanks
03
Ratatouille
Also labelled.
Caula, Floura, Gros Taulier, Mançonnet, Morrastel Fleuri, Mulon, Ribier.
Brun Fourca: common questions
01.What does Brun Fourca taste like?+
Brun Fourca tastes of berry, plum, earth and herbal. Structurally it lands at medium body, medium-low tannin, medium acidity, dry and medium alcohol.
02.Where is Brun Fourca from?+
Brun Fourca originates in Provence, France.
03.Where is Brun Fourca grown?+
The key regions for Brun Fourca are Palette.
04.What food pairs with Brun Fourca?+
Pour it with roasted game birds like pigeon, braised lamb shanks and ratatouille.
05.What else is Brun Fourca called?+
Brun Fourca is also labelled Caula, Floura, Gros Taulier, Mançonnet and Morrastel Fleuri, plus two more.
Keep going: the A to Z grape index, or the wine regions of France.