The Winery Sarrat de Goundy is one of the largest wineries in the world. It offers 36 wines for sale in of La Clape to come and discover on site or to buy online.
Looking for the best Winery Sarrat de Goundy wines in La Clape among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Sarrat de Goundy wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Sarrat de Goundy wines with technical and enological descriptions.
How Winery Sarrat de Goundy wines pair with each other generally quite well with dishes of beef, pasta or veal such as recipes of spaghetti bolognese, pasta gratin carbonara style or flank steak with shallots in red wine sauce.
On the nose the red wine of Winery Sarrat de Goundy. often reveals types of flavors of earth, oak or spices and sometimes also flavors of black fruit. In the mouth the red wine of Winery Sarrat de Goundy. is a powerful with a nice balance between acidity and tannins.
The wine region of La Clape is located in the region of Languedoc of Languedoc-Roussillon of France. Wineries and vineyards like the Château la Négly or the Château la Négly produce mainly wines red, white and pink. The most planted grape varieties in the region of La Clape are Mourvèdre, Bourboulenc and Roussanne, they are then used in wines in blends or as a single variety. On the nose of La Clape often reveals types of flavors of cherry, white pepper or apples and sometimes also flavors of dried fruit, bramble or black olive.
In the mouth of La Clape is a powerful with a nice balance between acidity and tannins. We currently count 72 estates and châteaux in the of La Clape, producing 268 different wines in conventional, organic and biodynamic agriculture. The wines of La Clape go well with generally quite well with dishes of beef, pasta or veal.
How Winery Sarrat de Goundy wines pair with each other generally quite well with dishes of pasta, vegetarian or poultry such as recipes of spaghetti with knackis, zucchini quiche or pierogi ruskie (with cheese).
In the mouth the white wine of Winery Sarrat de Goundy. is a powerful.
Bourboulenc is mainly grown in the southern part of France. It is a white grape variety that ripens quite late. It can only be harvested around 25 September and for an average of only one month. Bourboulenc is particularly fond of low-lying, but at the same time warm and dry locations. The aroma of this grape variety is not very pronounced, but it has a certain exotic fruit and floral aroma such as broom. The result is a low alcohol wine with subtle and fleeting aromas. Blanquette, bourboulanc, bourboulenque, doucillon, clairette dorée and clairette blanche are all names that can designate bourboulenc. This grape variety is very sensitive to diseases common to all vine plants such as magnesium deficiency, mildew and oidium. Bourboulenc can be used as a table grape. Most French people keep the bunches until Christmas in order to present them on the festive table as desserts.
How Winery Sarrat de Goundy wines pair with each other generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of spaghetti cacio e pepe, mushroom, bacon and gruyere quiche or pretzels (alsace).
In the mouth the pink wine of Winery Sarrat de Goundy. is a with a nice freshness.
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
Planning a wine route in the of La Clape? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Sarrat de Goundy.
Grenache noir is a grape variety that originated in Spain. It produces a variety of grape specially used for the elaboration of wine. 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. Grenache noir can be found in many vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Some Cornas estates, like Domaine Clape, feel as ancient and unchanging as the granite hills themselves. Others, like Domaine Alain Voge, go through periods of flux. When this is due to vineyards being ripped out, bought or sold, then the whole profile of an estate can be altered. That’s not the case at Voge. Instead, it’s due to the coming and going of people and the unavoidable change that entails. I visited Lionel Fraisse, the current managing director at Domaine Alain Voge, to taste a select ...
The largest-ever year for entries, an incredible 18,244 wines were judged at the 2022 Decanter World Wine Awards – with just 163 wines awarded a Platinum medal. ‘Winning a Platinum medal is something really exceptional’ said Decanter World Wine Awards Co-Chair Sarah Jane Evans MW. ‘Platinum is like the stratospheric level’ she commented, ‘so it’s really saying to the winemaker: this is a great wine.’ Making up just 0.87% of the total wines tasted at the 2022 c ...
Many wine styles can seem perplexing at first: imagine the first bottle of Barolo if you only know Barossa Shiraz, or the first bottle of Jura Savagnin if you were brought up on California Chardonnay. With time, thought and repeated tasting, though, comes understanding. You learn each wine’s syntax and lexicon, its hints and inferences. You grasp the ways in which each style communicates. Its beauty dawns, then grows. Rosé wine sales grew 23% worldwide between 2002 and 2019. Its fuel has come fr ...
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
