Winery SorpassoTachìss
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with beef, game (deer, venison) or lamb.
The Tachìss of the Winery Sorpasso is in the top 10 of wines of Piedmont.
Taste structure of the Tachìss from the Winery Sorpasso
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tachìss of Winery Sorpasso in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Tachìss
Pairings that work perfectly with Tachìss
Original food and wine pairings with Tachìss
The Tachìss of Winery Sorpasso matches generally quite well with dishes of beef, pasta or lamb such as recipes of provencal stew, pasta with sausage or saddle of lamb stuffed with chicken breast and basil.
Details and technical informations about Winery Sorpasso's Tachìss.
Discover the grape variety: Couderc
Simple, colourful and fruity reds with a deep ruby colour, supple tannins and a light palate with moderate acidity, showing aromas of red fruits and discreet hybrid notes. Productive and resistant to phylloxera. Now marginal, it survives in a few heritage plots and French ampelographic collections, a witness to post-phylloxera hybridisation. French black hybrid variety obtained by Georges Couderc at the end of the 19th century.
Last vintages of this wine
The best vintages of Tachìss from Winery Sorpasso are 0
Informations about the Winery Sorpasso
The Winery Sorpasso is one of of the world's greatest estates. It offers 3 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
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.
