Château de GourgazaudSauvignon
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Sauvignon from the Château de Gourgazaud
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sauvignon of Château de Gourgazaud in the region of Pays d'Oc is a powerful.
Food and wine pairings with Sauvignon
Pairings that work perfectly with Sauvignon
Original food and wine pairings with Sauvignon
The Sauvignon of Château de Gourgazaud matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of basque lasagne, goat cheese and bacon quiche or clopinettes in field dresses.
Details and technical informations about Château de Gourgazaud's Sauvignon.
Discover the grape variety: Pé de perdrix
This grape variety would be of Spanish origin, it was in this country mainly used as table grape. The Pé de perdrix has now completely disappeared. It should not be confused with the pied de perdrix, which is the red-tailed côt with black grapes.
Last vintages of this wine
The best vintages of Sauvignon from Château de Gourgazaud are 2014
Informations about the Château de Gourgazaud
The Château de Gourgazaud is one of of the world's great estates. It offers 24 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
