Winery Luc PirletClassique Sauvignon
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Classique Sauvignon of Winery Luc Pirlet in the region of Pays d'Oc often reveals types of flavors of grapefruit, citrus or peach and sometimes also flavors of green apple, minerality or lemon.
Food and wine pairings with Classique Sauvignon
Pairings that work perfectly with Classique Sauvignon
Original food and wine pairings with Classique Sauvignon
The Classique Sauvignon of Winery Luc Pirlet matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of salmon blanquette, yakisoba (fried noodles) or cream and tuna quiche.
Details and technical informations about Winery Luc Pirlet's Classique Sauvignon.
Discover the grape variety: Carcajolo
The black Carcajolo is a grape variety originating from Italy. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and large grapes. The Carcajolo noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Classique Sauvignon from Winery Luc Pirlet are 2019, 2014, 2018, 2017 and 2013.
Informations about the Winery Luc Pirlet
The Winery Luc Pirlet is one of of the world's great estates. It offers 71 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
