Les Caves Saint SulpiceLes Becasseaux
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 Les Becasseaux from the Les Caves Saint Sulpice
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Becasseaux of Les Caves Saint Sulpice in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Les Becasseaux
Pairings that work perfectly with Les Becasseaux
Original food and wine pairings with Les Becasseaux
The Les Becasseaux of Les Caves Saint Sulpice matches generally quite well with dishes of beef, pasta or veal such as recipes of chickpeas spanish style, pad thai or dafina.
Details and technical informations about Les Caves Saint Sulpice's Les Becasseaux.
Discover the grape variety: Fiano blanc
This grape variety has been known and cultivated since ancient times in the Campania region - southern Italy - and in Sicily. It is said to be related to the Greco Bianco, another Italian variety. It can be found in Australia, Argentina, etc. and is virtually unknown in France, although it is registered in the Official Catalogue of Wine Grape Varieties, list A1.
Informations about the Les Caves Saint Sulpice
The Les Caves Saint Sulpice is one of of the world's greatest estates. It offers 12 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: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
