Winery Sainte AgatheVal de Montferrand
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 Val de Montferrand from the Winery Sainte Agathe
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Val de Montferrand of Winery Sainte Agathe in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Val de Montferrand
Pairings that work perfectly with Val de Montferrand
Original food and wine pairings with Val de Montferrand
The Val de Montferrand of Winery Sainte Agathe matches generally quite well with dishes of beef, pasta or veal such as recipes of chinese fondue, spaghetti with garlic or sauté of pork with carrots and potatoes.
Details and technical informations about Winery Sainte Agathe's Val de Montferrand.
Discover the grape variety: Gringet
Elegant, taut dry whites and sparkling wines with a pale golden colour, a slender palate and crisp alpine acidity, showing refined aromas of citrus (lemon), white flowers (acacia), pear, dried fruits and limestone mineral notes. A crystalline mountain character. Star of Ayze AOC in the Arve valley in still and sparkling styles, rare artisan cuvées. Savoyard indigenous variety related to Jurassian Savagnin, synonym of Roussette d'Ayze.
Last vintages of this wine
The best vintages of Val de Montferrand from Winery Sainte Agathe are 2016
Informations about the Winery Sainte Agathe
The Winery Sainte Agathe is one of of the world's greatest estates. It offers 7 wines for sale in the of Languedoc to come and discover on site or to buy online.
The wine region of Languedoc
Sunny, generous southern reds: spicy, peppery Syrah, round, candied Grenache (ripe fruit, garrigue), deep Mourvèdre, structured Carignan, supple Cinsault. From robust Corbières and Minervois to fresher Terrasses du Larzac, via Faugères on schist or taut Pic Saint-Loup. Lively, iodised Picpoul de Pinet whites (oysters), ample Roussanne and Marsanne. 14 sub-appellations, ~10,000 ha in regional AOC.
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
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.
