Winery La Croix des CabustinesSélection Parcellaire 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 Sélection Parcellaire Sauvignon from the Winery La Croix des Cabustines
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sélection Parcellaire Sauvignon of Winery La Croix des Cabustines in the region of Pays d'Oc is a .
Food and wine pairings with Sélection Parcellaire Sauvignon
Pairings that work perfectly with Sélection Parcellaire Sauvignon
Original food and wine pairings with Sélection Parcellaire Sauvignon
The Sélection Parcellaire Sauvignon of Winery La Croix des Cabustines matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of pasta gratin carbonara style, tuna, pepper and tomato quiche or dauphine apples.
Details and technical informations about Winery La Croix des Cabustines's Sélection Parcellaire Sauvignon.
Discover the grape variety: Galotta
Intraspecific cross between ancellotta and gamay à jus blanc obtained in 1981 at the Agroscope Research Station in Pully (Switzerland).
Informations about the Winery La Croix des Cabustines
The Winery La Croix des Cabustines is one of of the world's greatest estates. It offers 3 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: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
