Winery Saint AuriolLe Sauvignon de Saint Auriol
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Le Sauvignon de Saint Auriol from the Winery Saint Auriol
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Sauvignon de Saint Auriol of Winery Saint Auriol in the region of Pays d'Oc is a .
Food and wine pairings with Le Sauvignon de Saint Auriol
Pairings that work perfectly with Le Sauvignon de Saint Auriol
Original food and wine pairings with Le Sauvignon de Saint Auriol
The Le Sauvignon de Saint Auriol of Winery Saint Auriol matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of pasta romantica, broccoli and blue cheese quiche without pastry or teriyaki chicken.
Details and technical informations about Winery Saint Auriol's Le Sauvignon de Saint Auriol.
Discover the grape variety: Arinto du Dâo
A very old variety known in Portugal and northwestern Spain (Galicia), but practically unknown elsewhere. In Greece, a variety bears the same name, so it could be the same variety. In Spain, however, we must discard the loureiro, whose synonym is arinto.
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
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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
