Domaine de TrépaloupSauvignon
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 Domaine de Trépaloup
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sauvignon of Domaine de Trépaloup in the region of Languedoc-Roussillon is a .
Food and wine pairings with Sauvignon
Pairings that work perfectly with Sauvignon
Original food and wine pairings with Sauvignon
The Sauvignon of Domaine de Trépaloup matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of ham lasagness, quiche without pastry, courgette and blue cheese or baked chicken.
Details and technical informations about Domaine de Trépaloup's Sauvignon.
Discover the grape variety: Maria Gomes
Aromatic, lively dry whites with a pale golden colour, a slender palate and preserved acidity, showing signature aromas of discreet muscat notes, white flowers (acacia), citrus (lemon) and white-fleshed fruits. Also used in fresh, fragrant sparkling wines (espumante). The pillar of Bairrada, where it is known by this name, contributing to Portuguese sparkling and dry whites. Synonym used in Bairrada for Fernão Pires, one of the most planted white varieties in Portugal.
Last vintages of this wine
The best vintages of Sauvignon from Domaine de Trépaloup are 2012
Informations about the Domaine de Trépaloup
The Domaine de Trépaloup is one of of the world's great estates. It offers 18 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Liquid
Sweet wine containing more than 50 grams of residual sugar per liter. Sweet wines are made from grapes often affected by botrytis cinerea and concentrated either by passerillage (drying of the grapes on the vine stock), or after the harvest (straw wines), or by the cold (ice wines).
