The flavor of butter in wine of Provence
Discover the of Provence wines revealing the of butter flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Provence flavors
World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.
9 AOCs, mistral climate.
The word of the wine: Color
The colour of wines is characterized by its intensity and its nuances of hue. The intensity is specific to each grape variety, while the nuances of colour are linked to the evolution of the wine over time.
Other flavors in the same category
What are the typical grape varieties with flavor de butter of Provence?
- Grenache noirIn 19% of wines with flavor de butter
- MourvèdreIn 16% of wines with flavor de butter
- CinsaultIn 14% of wines with flavor de butter
- VermentinoIn 11% of wines with flavor de butter
- SyrahIn 10% of wines with flavor de butter
- RolleIn 8% of wines with flavor de butter
- Cabernet-sauvignonIn 7% of wines with flavor de butter
- GrenacheIn 7% of wines with flavor de butter
- TibourenIn 5% of wines with flavor de butter
- ClairetteIn 3% of wines with flavor de butter