Winery Monique et Bernard SapérasSaperas Cuvée Grand Cru
Sweet wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Saperas Cuvée Grand Cru
Pairings that work perfectly with Saperas Cuvée Grand Cru
Original food and wine pairings with Saperas Cuvée Grand Cru
The Saperas Cuvée Grand Cru of Winery Monique et Bernard Sapéras matches generally quite well with dishes of beef, lamb or spicy food such as recipes of pasta al forno (baked pasta), semolina-merguez salad or empanadas de carne (argentina).
Details and technical informations about Winery Monique et Bernard Sapéras's Saperas Cuvée Grand Cru.
Discover the grape variety: Mourvèdre
Mourvèdre noir is a grape variety originating from Spain. 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 to large bunches, and grapes of medium size. Mourvèdre noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Saperas Cuvée Grand Cru from Winery Monique et Bernard Sapéras are 0
Informations about the Winery Monique et Bernard Sapéras
The Winery Monique et Bernard Sapéras is one of of the world's greatest estates. It offers 4 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
