Winery Saint-AntoineSacrilège
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 Sacrilège from the Winery Saint-Antoine
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sacrilège of Winery Saint-Antoine in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Sacrilège
Pairings that work perfectly with Sacrilège
Original food and wine pairings with Sacrilège
The Sacrilège of Winery Saint-Antoine matches generally quite well with dishes of beef, pasta or veal such as recipes of quick and easy monkfish tail, my grandmother's macaroni gratin with gruyere cheese and smoked ham or meatballs catalan style.
Details and technical informations about Winery Saint-Antoine's Sacrilège.
Discover the grape variety: Pinot
Pinot blanc is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and small to medium sized grapes. Pinot Blanc can be found in many vineyards: Alsace, South-West, Cognac, Bordeaux, Burgundy, Loire Valley, Champagne, Languedoc & Roussillon, Lorraine, Jura, Beaujolais, Rhone Valley, Provence & Corsica, Savoie & Bugey.
Informations about the Winery Saint-Antoine
The Winery Saint-Antoine is one of of the world's great estates. It offers 13 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
