Maison GalhaudThe Queen Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, poultry or lean fish.
Food and wine pairings with The Queen Sauvignon Blanc
Pairings that work perfectly with The Queen Sauvignon Blanc
Original food and wine pairings with The Queen Sauvignon Blanc
The The Queen Sauvignon Blanc of Maison Galhaud matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of very simple spaghetti carbonara, mushroom, bacon and gruyere quiche or chicken wok with chinese noodles.
Details and technical informations about Maison Galhaud's The Queen Sauvignon Blanc.
Discover the grape variety: Mondeuse noire
Cultivated for a very long time in Savoie, it is not the black form of mondeuse blanche and Mondeuse grise is a natural mutation of mondeuse noire. According to Thierry Lacombe (I.N.R.A./Montpellier), the latter is the result of a natural intraspecific crossing between the black tressot and the white mondeuse. Mondeuse grise and Mondeuse noire are both registered in the official catalogue of wine grape varieties, list A1.
Informations about the Maison Galhaud
The Maison Galhaud is one of wineries to follow in Pays d'Oc.. It offers 51 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: 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.
