Winery Claudius MorandSauvignon
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 Sauvignon from the Winery Claudius Morand
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sauvignon of Winery Claudius Morand in the region of Pays d'Oc is a .
Food and wine pairings with Sauvignon
Pairings that work perfectly with Sauvignon
Original food and wine pairings with Sauvignon
The Sauvignon of Winery Claudius Morand matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of lasagne with salmon, goat cheese and spinach, light tuna-tomato quiche (without cream) or basque chicken with chorizo.
Details and technical informations about Winery Claudius Morand's Sauvignon.
Discover the grape variety: La Crescent
A direct-producer hybrid of American origin resulting from an interspecific cross between Saint Pepin and Elmer Swenson 6-8-25 (vitis riparia X Hamburg muscatel) obtained in 1988 by Peter Hemstad and James Luby at the University of Minnesota Research Center (United States). It can also be found in Canada, Ukraine, Russia, etc. and is virtually unknown in France.
Informations about the Winery Claudius Morand
The Winery Claudius Morand is one of of the world's great estates. It offers 42 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: Lies
A deposit formed by dead yeast after fermentation. Some white wines are aged on their lees, which makes their aromas and structure more complex and richer.
