Winery La SorgaEreibro
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 Ereibro from the Winery La Sorga
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ereibro of Winery La Sorga in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Ereibro
Pairings that work perfectly with Ereibro
Original food and wine pairings with Ereibro
The Ereibro of Winery La Sorga matches generally quite well with dishes of beef, pasta or veal such as recipes of braised beef with carrots, salmon and spinach lasagna or veal paupiettes à la bourguignonne.
Details and technical informations about Winery La Sorga's Ereibro.
Discover the grape variety: Sauvignac
Aromatic, lively whites with a pale golden colour, airy palate with fresh acidity, signature aromas of citrus (grapefruit), elder, white flowers and herbaceous notes reminiscent of Sauvignon. Early, productive and disease resistant. Grown in Switzerland, Germany and Belgium for organic and sustainably managed vineyards. Swiss white hybrid variety bred by Valentin Blattner at Soyhières, a disease-resistant cross involving Sauvignon Blanc.
Informations about the Winery La Sorga
The Winery La Sorga is one of of the world's great estates. It offers 88 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: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
