Domaine de SauzetJeanne & André
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 Jeanne & André from the Domaine de Sauzet
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Jeanne & André of Domaine de Sauzet in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Jeanne & André
Pairings that work perfectly with Jeanne & André
Original food and wine pairings with Jeanne & André
The Jeanne & André of Domaine de Sauzet matches generally quite well with dishes of beef, pasta or veal such as recipes of enchiladas franchouillards, chinese soy and chicken noodles (wok style) or caramelized lamb mice.
Details and technical informations about Domaine de Sauzet's Jeanne & André.
Discover the grape variety: Vidal blanc
An interspecific cross obtained by Jean-Louis Vidal, between Ugni Blanc and 4986 Seibel or Golden Ray, its foliage reminiscent of that of Ugni Blanc. It can be found in the United States and Canada, but is little known in France.
Informations about the Domaine de Sauzet
The Domaine de Sauzet is one of of the world's greatest estates. It offers 11 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
News related to this wine
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The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
