Winery Cap de CosteLe Haut du Plateau Réserve Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Le Haut du Plateau Réserve Sauvignon Blanc
Pairings that work perfectly with Le Haut du Plateau Réserve Sauvignon Blanc
Original food and wine pairings with Le Haut du Plateau Réserve Sauvignon Blanc
The Le Haut du Plateau Réserve Sauvignon Blanc of Winery Cap de Coste matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of baked sea bream, chipirons / squids with tomato (basque country) or zucchini quiche.
Details and technical informations about Winery Cap de Coste's Le Haut du Plateau Réserve Sauvignon Blanc.
Discover the grape variety: Tinta da Madeira
Portuguese, more precisely from the island of Madeira where it is still the most cultivated. It can be found in the United States (California), in Spain, etc. In France, it is practically unknown. Its parents are Grenache and Pinot Noir, an intraspecific cross obtained over two hundred years ago. It should be noted that this variety is the father of the egiodola.
Informations about the Winery Cap de Coste
The Winery Cap de Coste is one of of the world's greatest estates. It offers 4 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
