Winery La SorgaIntraveineuse
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 Intraveineuse from the Winery La Sorga
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Intraveineuse 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 Intraveineuse
Pairings that work perfectly with Intraveineuse
Original food and wine pairings with Intraveineuse
The Intraveineuse of Winery La Sorga matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tagine with prunes and almonds, eggplant and zucchini lasagna or rabbit with hunter's sauce.
Details and technical informations about Winery La Sorga's Intraveineuse.
Discover the grape variety: Jurançon noir
Jurançon noir is a grape variety that comes from the Agenais region in southwestern France. It is a cross between malbec and folle blanche. Although it is quite similar to the white Jurançon, it is not the black form of the latter. Its bunches are compact and short, medium-sized and cylindrical-conical. Its berries are spherical-ellipsoid in shape. They are attached to short pedicels that are warty and strong. The skin is dark black and has a strong bloom. This variety has an average budding time and is hardy, vigorous and fertile. It gives a regular production, but it must be pruned short so that it does not quickly become exhausted. It fears grey rot, mildew, drought and grape worms. Jurançon Noir makes common, slightly alcoholic and lightly colored wines. Vinified as a rosé, it produces fruity and lively wines.
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
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
