The Château de Salettes is one of the world's great estates. It offers 12 wines for sale in of Gaillac to come and discover on site or to buy online.
Looking for the best Château de Salettes wines in Gaillac among all the wines in the region? Check out our tops of the best red, white or effervescent Château de Salettes wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Château de Salettes wines with technical and enological descriptions.
How Château de Salettes wines pair with each other generally quite well with dishes such as recipes .
Millennia-old South-West mosaic (banks of the Tarn) with rare native grapes: Mauzac reigns in whites — dry, pearled or sweet with notes of apple, pear, honey and white flowers, signature freshness. Ample Loin-de-l'œil and Ondenc complement. Duras in spicy, peppery reds, fleshy Braucol (Fer Servadou) (blackcurrant, raspberry, blackberry, structured tannins) and Syrah in blends. Iconic ancestral-method Gaillac sparkling.
AOC (1938), 2,500 ha on limestone and Tarn terraces.
How Château de Salettes wines pair with each other generally quite well with dishes of mature and hard cheese, fruity desserts or blue cheese such as recipes of pasta with a fruity three-cheese sauce, express cherry clafoutis or chicken with roquefort cheese.
Structured, spicy reds with a sustained ruby robe, firm tannins and fresh acidity, with aromas of dark fruit (blackberry, blackcurrant), black pepper, spice, liquorice and balsamic notes. Dense palate, good ageing potential. Star of Gaillac AOC on the Tarn terraces (minimum 40% in reds, blended with Braucol and Syrah). Also in IGP Côtes du Tarn. Autochthonous variety of the French South-West, unrelated to the town of Duras (Lot-et-Garonne).
How Château de Salettes wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of stuffed potatoes, raw salmon marinade with vinegars or mushroom, bacon and gruyere quiche.
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
How Château de Salettes wines pair with each other generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef coarse salt, lamb parmentine with eggplant and spices or rabbit with kriek and cherries.
On the nose the red wine of Château de Salettes. often reveals types of flavors of non oak, oak.
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
How Château de Salettes wines pair with each other generally quite well with dishes of beef, lamb or spicy food such as recipes of monkfish tagine, saddle of lamb with herbs or chakchouka.
Qualifier of smells close to those of smoked food, characteristic, among other things, of the Sauvignon grape variety; hence the name of smoked white given to this variety.
Planning a wine route in the of Gaillac? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Château de Salettes.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
