Winery Laurent MiquelClacson Sauvignon Blanc
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Clacson Sauvignon Blanc from the Winery Laurent Miquel
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Clacson Sauvignon Blanc of Winery Laurent Miquel in the region of Pays d'Oc is a powerful.
Food and wine pairings with Clacson Sauvignon Blanc
Pairings that work perfectly with Clacson Sauvignon Blanc
Original food and wine pairings with Clacson Sauvignon Blanc
The Clacson Sauvignon Blanc of Winery Laurent Miquel matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of the corsican soup, zucchini quiche or lemongrass chicken.
Details and technical informations about Winery Laurent Miquel's Clacson Sauvignon Blanc.
Discover the grape variety: Madina
Crossing obtained in 1964 between the cardinal and the sultana, registered in 1989 in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Clacson Sauvignon Blanc from Winery Laurent Miquel are 2018, 2016
Informations about the Winery Laurent Miquel
The Winery Laurent Miquel is one of of the world's great estates. It offers 144 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
