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 lasagna bolognese, quiche with bacon and gruyère cheese or senegalese rice.
Details and technical informations about Domaine de Trépaloup's Sauvignon.
Discover the grape variety: Olivette noire
The exact origin of this variety is not known and it is not related to the white olivette. Today, it is very difficult to find the Olivette noire at wine nurseries because its multiplication is almost nil, registered however in the Official Catalogue of table grape varieties list A1. There is still the possibility of grafting it yourself, provided that you get grafts that are in a satisfactory state of health, which is not always the case.
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
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.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
