Winery Les Coteaux de Saint ChristolPéché de Bacchus Sauvignon
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Péché de Bacchus Sauvignon from the Winery Les Coteaux de Saint Christol
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Péché de Bacchus Sauvignon of Winery Les Coteaux de Saint Christol in the region of Pays d'Oc is a .
Food and wine pairings with Péché de Bacchus Sauvignon
Pairings that work perfectly with Péché de Bacchus Sauvignon
Original food and wine pairings with Péché de Bacchus Sauvignon
The Péché de Bacchus Sauvignon of Winery Les Coteaux de Saint Christol matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of lasagne with salmon, goat cheese and spinach, cream and tuna quiche or pierogi ruskie (with cheese).
Details and technical informations about Winery Les Coteaux de Saint Christol's Péché de Bacchus Sauvignon.
Discover the grape variety: Alvina
Intraspecific crossing obtained between Alphonse Lavallée and the white sultana, registered in 1990 in the Official Catalogue of table grape varieties list A1.
Informations about the Winery Les Coteaux de Saint Christol
The Winery Les Coteaux de Saint Christol is one of of the world's great estates. It offers 21 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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
