Domaine Sol PayréMemento Souviens Toi
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 Memento Souviens Toi from the Domaine Sol Payré
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Memento Souviens Toi of Domaine Sol Payré in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Memento Souviens Toi
Pairings that work perfectly with Memento Souviens Toi
Original food and wine pairings with Memento Souviens Toi
The Memento Souviens Toi of Domaine Sol Payré matches generally quite well with dishes of beef, pasta or veal such as recipes of romazava (madagascar), pasta with vegetables or roast veal with caramelized carrots.
Details and technical informations about Domaine Sol Payré's Memento Souviens Toi.
Discover the grape variety: Verjus
A very high-acid variety grown not for wine but for verjuice production — the tart unripe grape juice used in traditional cooking to acidify sauces and meats. Now virtually extinct, it bears witness to French gastronomic and viticultural heritage and is preserved in varietal collections for its historical interest. A historic French white grape specific to medieval verjuice.
Last vintages of this wine
The best vintages of Memento Souviens Toi from Domaine Sol Payré are 2015, 2014, 2016
Informations about the Domaine Sol Payré
The Domaine Sol Payré is one of of the world's great estates. It offers 43 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
