Winery Sahuc-LatourChateau Sahuc Latour Haut - Barsac
White wine
This wine generally goes well with fruity desserts and blue cheese.
Food and wine pairings with Chateau Sahuc Latour Haut - Barsac
Pairings that work perfectly with Chateau Sahuc Latour Haut - Barsac
Original food and wine pairings with Chateau Sahuc Latour Haut - Barsac
The Chateau Sahuc Latour Haut - Barsac of Winery Sahuc-Latour matches generally quite well with dishes of fruity desserts or blue cheese such as recipes of apple cake or risotto with ham and gorgonzola.
Details and technical informations about Winery Sahuc-Latour's Chateau Sahuc Latour Haut - Barsac.
Discover the grape variety: Varousset
Varousset noir is a grape variety that originated in . This variety is the result of a cross between the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Varousset noir can be found cultivated in the following vineyards: Provence & Corsica, Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Sahuc-Latour
The Winery Sahuc-Latour is one of wineries to follow in Bordeaux.. It offers 2 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
