Winery Maurel VedeauDomiane Saint Vincent Cabernet Sauvignon
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Domiane Saint Vincent Cabernet Sauvignon
Pairings that work perfectly with Domiane Saint Vincent Cabernet Sauvignon
Original food and wine pairings with Domiane Saint Vincent Cabernet Sauvignon
The Domiane Saint Vincent Cabernet Sauvignon of Winery Maurel Vedeau matches generally quite well with dishes of beef, pasta or veal such as recipes of meat and goat pie, trofie ( pasta ) paradiso or oven-baked veal cutlets.
Details and technical informations about Winery Maurel Vedeau's Domiane Saint Vincent Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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 small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Winery Maurel Vedeau
The Winery Maurel Vedeau is one of of the world's great estates. It offers 69 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: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
