Winery DulongPremium Sauvignon
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Premium Sauvignon from the Winery Dulong
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Premium Sauvignon of Winery Dulong in the region of Bordeaux is a powerful.
Food and wine pairings with Premium Sauvignon
Pairings that work perfectly with Premium Sauvignon
Original food and wine pairings with Premium Sauvignon
The Premium Sauvignon of Winery Dulong matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of beef bourguignon with cookéo, vegan leek and tofu quiche or ravioli with 2 cheeses.
Details and technical informations about Winery Dulong's Premium Sauvignon.
Discover the grape variety: Barras
It most certainly originates from the Tarn region, a variety that has completely disappeared from the vineyard and is therefore on the way out. It was very difficult to find documentation concerning it, especially since there is a slight confusion with malpé. D.N.A. analyses processed by a specific software (U.M.R.-A.G.A.P. Montpellier) indicate that malpé is the result of a cross between cahours and fer.
Last vintages of this wine
The best vintages of Premium Sauvignon from Winery Dulong are 2016
Informations about the Winery Dulong
The Winery Dulong is one of of the world's great estates. It offers 120 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
