Winery Saint AuriolLe Cabernet du Saint Auriol
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.
Taste structure of the Le Cabernet du Saint Auriol from the Winery Saint Auriol
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Cabernet du Saint Auriol of Winery Saint Auriol in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Le Cabernet du Saint Auriol
Pairings that work perfectly with Le Cabernet du Saint Auriol
Original food and wine pairings with Le Cabernet du Saint Auriol
The Le Cabernet du Saint Auriol of Winery Saint Auriol matches generally quite well with dishes of beef, pasta or veal such as recipes of polish goulash, the corsican soup or normandy style escalope.
Details and technical informations about Winery Saint Auriol's Le Cabernet du Saint Auriol.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Informations about the Winery Saint Auriol
The Winery Saint Auriol is one of of the world's great estates. It offers 36 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
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
