Domaine Saint AndréSéduction
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.
The Séduction of the Domaine Saint André is in the top 10 of wines of Languedoc-Roussillon.
Taste structure of the Séduction from the Domaine Saint André
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Séduction of Domaine Saint André in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Séduction
Pairings that work perfectly with Séduction
Original food and wine pairings with Séduction
The Séduction of Domaine Saint André matches generally quite well with dishes of beef, pasta or veal such as recipes of beef kidney, chinese chicken soup or veal paupiettes with forestry sauce.
Details and technical informations about Domaine Saint André's Séduction.
Discover the grape variety: Faberrebe
Aromatic, fine whites with a pale golden robe, an airy palate with preserved acidity, and signature muscat, white flower (acacia, elderflower), white fruit (apple, pear) aromas with delicate floral notes. Also vinified as off-dry styles. Grown in the Rhine and Franconia regions for dry and off-dry aromatic whites. German white grape obtained in 1929 by Georg Scheu in Alzey (Weißburgunder × Müller-Thurgau).
Informations about the Domaine Saint André
The Domaine Saint André is one of of the world's greatest estates. It offers 5 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
