General Description: St. Laurent is a dark-skinned red grape variety believed to be related to Pinot Noir, offering a similar, though distinctly unique, profile. It is primarily grown in Austria, where it has gained significant popularity, as well as in parts of the Czech Republic, Slovakia, and Germany. The grape produces wines that are medium-bodied, with a rich colour, velvety texture, and notable acidity, often exhibiting flavours of dark fruits, spices, and sometimes a hint of earthiness. St. Laurent wines are known for their aromatic complexity, showcasing notes of cherries, blackberries, and plums, with ageing potential that allows for the development of more nuanced flavours.
Primary Flavours:
- Dark cherry
- Blackberry
- Plum
- Spice (such as clove or pepper)
- Earthy undertones
Taste Profile:
- Sweet-Dry: Dry
- Body: Medium body
- Tannins: Medium
- Acidity: Medium to high
- ABV range: Typically between 12% to 13.5%
Handling: St. Laurent wines are best served at a slightly cooler temperature than heavier red wines, around 14°C to 16°C, to accentuate their fruit flavours and aromatic qualities. These wines can benefit from decanting, particularly younger vintages, to soften tannins and enhance complexity. While many St. Laurent wines are approachable in their youth, they also possess the structure and acidity to age gracefully, developing softer tannins and more complex tertiary flavours over time.
Food Pairing Suggestions: The balance of acidity and tannins in St. Laurent makes it a versatile pairing with a variety of dishes. It pairs well with roasted and grilled meats, including pork, duck, and lamb, where the wine’s fruitiness complements the richness of the meat. St. Laurent can also accompany dishes featuring earthy flavours, such as mushrooms and root vegetables, as well as medium-aged cheeses. Its versatility extends to more casual fare, including pizza and pasta with tomato-based sauces, highlighting the wine’s ability to complement a broad range of flavours.