Château Saint LouisLa Tour Saint Louis Val de Garonne
Red wine
This wine is a blend of 3 varietals which are the Négrette, the Gamay noir and the Merlot.
This wine generally goes well with beef, game (deer, venison) or lamb.
Food and wine pairings with La Tour Saint Louis Val de Garonne
Pairings that work perfectly with La Tour Saint Louis Val de Garonne
Original food and wine pairings with La Tour Saint Louis Val de Garonne
The La Tour Saint Louis Val de Garonne of Château Saint Louis matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef bourguignon in the oven of nanou, lamb chops with lemon and herbs or rabbit with beer.
Details and technical informations about Château Saint Louis's La Tour Saint Louis Val de Garonne.
Discover the grape variety: Négrette
Supple, perfumed reds with a deep ruby robe, smooth tannins and a round palate, with intense, characteristic aromas of violet, red fruit (raspberry, blackcurrant), liquorice, soft spice and peppery notes. Gourmand finish; best young or short ageing. The near-exclusive star of Fronton AOC north of Toulouse (minimum 50% in blends), also made as expressive rosés. Autochthonous South-West French variety, possibly brought from Cyprus by the Knights Hospitaller.
Last vintages of this wine
The best vintages of La Tour Saint Louis Val de Garonne from Château Saint Louis are 2016, 2015
Informations about the Château Saint Louis
The Château Saint Louis is one of of the world's great estates. It offers 20 wines for sale in the of Comté Tolosan to come and discover on site or to buy online.
The wine region of Comté Tolosan
IGP covering all of southwest France across 12 departments, a broad and accessible palette. On the Garonne right bank, supple reds dominate: signature Merlot with signature notes of plum, ripe cherry, cocoa and a herbaceous touch, round tannins. Firm Cabernet, spicy Syrah, tannic local Tannat. Left bank for whites: vivid Colombard and Gros Manseng (citrus, grapefruit, exotic fruits), aromatic Sauvignon.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
