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 garba ( ivory coast ), shrimp in coconut milk curry or quiche with bacon and gruyère cheese.
Details and technical informations about Winery Luc Pirlet's Classique Sauvignon.
Discover the grape variety: Barbera blanche
Crisp, taut whites with a marked acidity, showing discreet aromas of green apple, citrus, white flowers and fresh herbal notes. Neutral and refreshing profile. Preserved in confidential parcels in Piedmont (Monferrato, Alessandria) for its heritage value, subject to ampelographic studies. Very rare autochthonous Piedmontese variety, with no genetic link to black barbera despite the shared name.
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
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: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
