ElGuapo Posted June 14, 2014 Share Posted June 14, 2014 Have you ever seen the wine descriptor PAIN GRILLE and wondered what does it mean and how do you say it? Put on your French hat and say: Pa-GREE-yay. Basically it means charred toast. It's a smokey aroma and can come from the wine or from oak aging. Example: Malbec from Argentina that's spent 1-1/2 years in new French oak. Try to get it on sale. Pain Grillé by Francine Lubera on sofiavolo.com Link to comment Share on other sites More sharing options...
DonRocks Posted June 14, 2014 Share Posted June 14, 2014 Pain Grillé by Francine Lubera on sofiavolo.com I don't agree with this article. Pain Grillé means "toasted bread" (literally "grilled bread," but it's also the traditional French term for toast (although more-and-more, young people are using the word "toast")). It does not mean charred (which implies a burned quality). Not charred oak, or burned meat, or smoked fecal matter; but simple, toasted bread, and for me, it evokes images more associated with a bakery - think of the yeasty aromas of toasting bread. This is what you get in certain bone-dry Blanc de Blancs Champagnes (Blanc de Blancs are made with 100% Chardonnay, and often have a yeasty aroma). I do not associate this descriptor with smoky oak (which I detest in wines) - It's neither a strong nor an offensive aroma, but more of a warm, comforting nuance - just imagine a piece of toasting bread. 1 Link to comment Share on other sites More sharing options...
kwhitney Posted June 15, 2014 Share Posted June 15, 2014 French Toast? Link to comment Share on other sites More sharing options...
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