Domaine St.EugèneGresy
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 Gresy from the Domaine St.Eugène
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gresy of Domaine St.Eugène in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Gresy
Pairings that work perfectly with Gresy
Original food and wine pairings with Gresy
The Gresy of Domaine St.Eugène matches generally quite well with dishes of beef, pasta or veal such as recipes of puchero, one pot pasta with creamy chicken farfalle or veal colombo.
Details and technical informations about Domaine St.Eugène's Gresy.
Discover the grape variety: Bargine
This grape variety was formerly cultivated in the Jura and is said to have made the reputation of the Château-Châlon appellation. Today, it is no longer present in the vineyard.
Last vintages of this wine
The best vintages of Gresy from Domaine St.Eugène are 2007
Informations about the Domaine St.Eugène
The Domaine St.Eugène is one of of the world's greatest estates. It offers 16 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
