Winery Paul SapinEl Roble Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with El Roble Sauvignon Blanc
Pairings that work perfectly with El Roble Sauvignon Blanc
Original food and wine pairings with El Roble Sauvignon Blanc
The El Roble Sauvignon Blanc of Winery Paul Sapin matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of oven-baked salmon mozzarella sandwiches, chipirons / squids with tomato (basque country) or zucchini quiche.
Details and technical informations about Winery Paul Sapin's El Roble Sauvignon Blanc.
Discover the grape variety: Gaillard 2
Simple, colourful reds with a pale purple robe, soft tannins and an airy palate, with unassuming red and black fruit aromas. Productive. Marginal today, it survives in a few heritage plots in France and is preserved in varietal collections for its genetic and historical interest. French black hybrid grape obtained in the 20th century, disease-resistant cross.
Informations about the Winery Paul Sapin
The Winery Paul Sapin is one of of the world's greatest estates. It offers 5 wines for sale in the of Gascogne to come and discover on site or to buy online.
The wine region of Gascogne
Gers South-West IGP on the Armagnac territory, 90% lively, aromatic whites. Signature Colombard (~50%): explosive notes of citrus, grapefruit, exotic fruits, box and a floral touch, taut and thirst-quenching palate — the summer aperitif at gentle prices. More neutral Ugni Blanc (also Armagnac base), herbaceous Sauvignon, more ample Gros and Petit Manseng (yellow fruits, honey). Oceanic temperate climate on "boulbènes" soils.
The wine region of South West
French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.
The word of the wine: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
