Winery Saint AndrieuVallongue
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 Vallongue from the Winery Saint Andrieu
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vallongue of Winery Saint Andrieu in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Vallongue
Pairings that work perfectly with Vallongue
Original food and wine pairings with Vallongue
The Vallongue of Winery Saint Andrieu matches generally quite well with dishes of beef, pasta or veal such as recipes of blanquette of monkfish with small vegetables, macaroni and cheese or veal colombo.
Details and technical informations about Winery Saint Andrieu's Vallongue.
Discover the grape variety: Grignolino
Most certainly Italian, it is mainly cultivated in the region of Asti in Piedmont and very little known elsewhere in Italy.
Last vintages of this wine
The best vintages of Vallongue from Winery Saint Andrieu are 2010
Informations about the Winery Saint Andrieu
The Winery Saint Andrieu is one of of the world's greatest estates. It offers 8 wines for sale in the of Montpeyroux to come and discover on site or to buy online.
The wine region of Montpeyroux
The wine region of Montpeyroux is located in the region of Languedoc of Languedoc-Roussillon of France. Wineries and vineyards like the Domaine Gil Morrot or the Domaine Alain Chabanon produce mainly wines red, white and pink. The most planted grape varieties in the region of Montpeyroux are Mourvèdre, Gamay noir and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Montpeyroux often reveals types of flavors of cherry, black currant or dark chocolate and sometimes also flavors of black cherries, microbio or cedar.
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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
