Château de SalettesGaillac Doux
Sweet wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Gaillac Doux
Pairings that work perfectly with Gaillac Doux
Original food and wine pairings with Gaillac Doux
The Gaillac Doux of Château de Salettes matches generally quite well with dishes of mature and hard cheese, fruity desserts or blue cheese such as recipes of vegetable soup with savoy cheese, rice with milk or chicken fillets with gorgonzola.
Details and technical informations about Château de Salettes's Gaillac Doux.
Discover the grape variety: Corvina
Slender, fresh reds with a clear ruby robe, fine tannins and lively acidity, showing aromas of sour cherry, bitter almond, spice and a characteristically bitter finish. Vinified as light, gulpable reds (Bardolino DOC, Valpolicella DOC), powerful and concentrated through appassimento (Amarone della Valpolicella DOCG) and sweet (Recioto della Valpolicella DOCG). An autochthonous Venetian variety from Lake Garda and the Valpolicella.
Informations about the Château de Salettes
The Château de Salettes is one of of the world's greatest estates. It offers 10 wines for sale in the of Gaillac to come and discover on site or to buy online.
The wine region of Gaillac
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.
The wine region of South West
French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.
The word of the wine: Light (taste of)
Taste close to oxidation, characteristic of champagnes altered by prolonged exposure to light.
