Château de Saint MartinVin Cuit
Natural sweet wine
This wine generally goes well with beef, mature and hard cheese or spicy food.
Wine flavors and olphactive analysis
Food and wine pairings with Vin Cuit
Pairings that work perfectly with Vin Cuit
Original food and wine pairings with Vin Cuit
The Vin Cuit of Château de Saint Martin matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of mexican beef tacos, fried chicken or phonsounette (potatoes with melted saint nectaire cheese).
Details and technical informations about Château de Saint Martin's Vin Cuit.
Discover the grape variety: Vignoles
An interspecific cross obtained by Jean-François Ravat around 1930. Some people give it as parents the 6905 Seibel - or subéreux - and the pinot, to be confirmed however. It can still be found in North America and England, but is practically unknown in France.
Last vintages of this wine
The best vintages of Vin Cuit from Château de Saint Martin are 2008
Informations about the Château de Saint Martin
The Château de Saint Martin is one of of the world's greatest estates. It offers 39 wines for sale in the of Provence to come and discover on site or to buy online.
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: Aging
Period during which a wine is kept in a cellar where it goes through different phases of evolution of its aromatic range and a maturation of its constituents (evolution of the colour, refining of the tannins, harmonization of the different flavours, etc.). The wine evolves better and less quickly in large containers, whereas it deteriorates prematurely in half-bottles.
