Domaine de SaumarezCuvée Flora
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Cuvée Flora
Pairings that work perfectly with Cuvée Flora
Original food and wine pairings with Cuvée Flora
The Cuvée Flora of Domaine de Saumarez matches generally quite well with dishes of beef, pasta or veal such as recipes of oxtail confit in red wine, spaghetti with old-fashioned tomato sauce or osso buco with mushrooms.
Details and technical informations about Domaine de Saumarez's Cuvée Flora.
Discover the grape variety: Chatus
Structured, colourful reds with a dark, intense ruby color, firm tannins and a dense palate, offering intense aromas of black fruits (blackberry, blackcurrant), plum, black cherry, spices, pepper and balsamic notes. Fine cellaring potential, rustic profile. Nearly extinct after phylloxera, undergoing an identity revival among Ardèche winemakers in IGP Cévennes and IGP Ardèche. French indigenous variety from the Cévennes Ardéchoises, a pre-phylloxera heritage witness.
Informations about the Domaine de Saumarez
The Domaine de Saumarez is one of of the world's greatest estates. It offers 12 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: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
