Winery Laurent & RomainSain
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 Sain from the Winery Laurent & Romain
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sain of Winery Laurent & Romain in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Sain
Pairings that work perfectly with Sain
Original food and wine pairings with Sain
The Sain of Winery Laurent & Romain matches generally quite well with dishes of beef, pasta or veal such as recipes of autumn leaves, fideuà (paella with pasta and fish) or sauté of pork with carrots and potatoes.
Details and technical informations about Winery Laurent & Romain's Sain.
Discover the grape variety: Roublot
Simple dry whites with a pale golden robe, a supple palate with moderate acidity, and understated aromas of citrus and white flowers. Discreet rustic profile. Nearly extinct, preserved in INRAE varietal collections for its heritage value, it bears witness to the pre-phylloxera ampelographic diversity of the South-West and is among the heritage grape varieties being studied. Rare French white grape, once cultivated in the South-West.
Informations about the Winery Laurent & Romain
The Winery Laurent & Romain is one of of the world's great estates. It offers 20 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
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
