Winery Tournée du SudGrenache - Sauvignon
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Grenache - Sauvignon from the Winery Tournée du Sud
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grenache - Sauvignon of Winery Tournée du Sud in the region of Pays d'Oc is a .
Food and wine pairings with Grenache - Sauvignon
Pairings that work perfectly with Grenache - Sauvignon
Original food and wine pairings with Grenache - Sauvignon
The Grenache - Sauvignon of Winery Tournée du Sud matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of quick salmon and zucchini lasagna, quiche with leeks and fresh salmon from flo or cheeseburger.
Details and technical informations about Winery Tournée du Sud's Grenache - Sauvignon.
Discover the grape variety: Malvoisie de l' Istrie
This grape variety is endemic to the Istrian peninsula, which is partly located in Italy, Slovenia and Croatia, where it is the leading white grape variety. In France, it is almost unknown. It is related to malvasia bianca longa, also known as malvasia del Chianti.
Informations about the Winery Tournée du Sud
The Winery Tournée du Sud is one of of the world's greatest estates. It offers 16 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
