Winery Mas SauvyAntipodes
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 Antipodes from the Winery Mas Sauvy
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Antipodes of Winery Mas Sauvy in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Antipodes
Pairings that work perfectly with Antipodes
Original food and wine pairings with Antipodes
The Antipodes of Winery Mas Sauvy matches generally quite well with dishes of beef, pasta or veal such as recipes of brazilian feijoada, chicken wok with chinese noodles or veal cutlets with cream sauce.
Details and technical informations about Winery Mas Sauvy's Antipodes.
Discover the grape variety: Danam
A cross obtained in 1958 between Dabouki and Hamburg Muscat, it has been listed in the Official Catalogue of Vine Varieties, list A1, since 1981. Little cultivated in France, it can be found in Portugal where a few plantations have been carried out.
Last vintages of this wine
The best vintages of Antipodes from Winery Mas Sauvy are 0
Informations about the Winery Mas Sauvy
The Winery Mas Sauvy is one of of the world's greatest estates. It offers 13 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
