Winery GarangilleCoteau De Traviole Sauvignon
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Coteau De Traviole Sauvignon
Pairings that work perfectly with Coteau De Traviole Sauvignon
Original food and wine pairings with Coteau De Traviole Sauvignon
The Coteau De Traviole Sauvignon of Winery Garangille matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of round zucchini stuffed with tuna, violet omelette or quiche without pastry.
Details and technical informations about Winery Garangille's Coteau De Traviole Sauvignon.
Discover the grape variety: Poulsard
Poulsard is a red grape variety that originated in the Franche-Comté region. In 1732, it was qualified as a good grape variety with several others by the parliament of Besançon at the time. It currently covers nearly 300 ha. This variety has 3 approved clones: 296, 584 and 464. Poulsard has slightly hairy branches with long tendrils. Its leaves are yellow in color. Although its bunches are small, its berries are often medium-sized or larger. Poulsard is quite sensitive to scorching, spring frosts and coulure. It is also afraid of oidium, mildew and grey rot. This grape variety appreciates clayey, fat and marly soils. Its fertility is average, so it is preferable to prune it long. It buds quite early. Poulsard produces a wine with a light structure, fine and aromatic. It can be kept for years. This wine goes well with poultry, red meat, cheese and starters.
Last vintages of this wine
The best vintages of Coteau De Traviole Sauvignon from Winery Garangille are 2015
Informations about the Winery Garangille
The Winery Garangille is one of of the world's greatest estates. It offers 3 wines for sale in the of Unknow region to come and discover on site or to buy online.
The wine region of Unknow region
This is not a known wine region.
News related to this wine
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The word of the wine: Roast
Specific character given by noble rot to sweet wines, which results in a candied taste and aroma.
