Winery Sylvain SauxRouge
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 Rouge from the Winery Sylvain Saux
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rouge of Winery Sylvain Saux in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
Food and wine pairings with Rouge
Pairings that work perfectly with Rouge
Original food and wine pairings with Rouge
The Rouge of Winery Sylvain Saux matches generally quite well with dishes of beef, pasta or veal such as recipes of polish goulash, trofie ( pasta ) paradiso or oriental stuffed vegetables.
Details and technical informations about Winery Sylvain Saux's Rouge.
Discover the grape variety: Semidano
Cultivated for a very long time in Sardinia (Italy) where it occupied an important place before the phylloxera crisis... it is almost unknown in France.
Last vintages of this wine
The best vintages of Rouge from Winery Sylvain Saux are 0
Informations about the Winery Sylvain Saux
The Winery Sylvain Saux is one of of the world's greatest estates. It offers 5 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
