The Winery A. de Luze is one of the best wineries to follow in Bordeaux.. It offers 175 wines for sale in of Bordeaux to come and discover on site or to buy online.
Looking for the best Winery A. de Luze wines in Bordeaux among all the wines in the region? Check out our tops of the best red, white or effervescent Winery A. de Luze wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery A. de Luze wines with technical and enological descriptions.
How Winery A. de Luze wines pair with each other generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of quick beef and cheese yakitori, veal paupiettes with onions and tomatoes or rabbit with mustard and tomatoes.
On the nose the red wine of Winery A. de Luze. often reveals types of flavors of cherry, black fruit or black fruits and sometimes also flavors of black cherries, vanilla or smoke. In the mouth the red wine of Winery A. de Luze. is a powerful with a nice balance between acidity and tannins.
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
The legendary reds are complemented by high-quality white wines made from Semillon and Sauvignon Blanc. These range from dry whites that challenge the best of Burgundy (Pessac-Léognan is particularly renowned) to the Sweet, botrytised nectars of Sauternes. Although Bordeaux is most famous for its wines produced in specific districts or communes, many of its wines fall under other, broader appellations. These include AOC Bordeaux, Bordeaux Supérieur and Crémant de Bordeaux.
The Bordeaux Red appellation represents more than a third of the total production. The official Bordeaux wine region extends 130 kilometres inland from the Atlantic coast. 111,000 hectares of vineyards were registered in 2018, a figure that has remained largely constant over the previous decade. However, the number of winegrowers has consolidated; in 2018 there were around 6,000, compared to 9,000 a decade earlier.
How Winery A. de Luze wines pair with each other generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of scallops in coral sauce, roast goose, soft or baked vegetable chips.
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
How Winery A. de Luze wines pair with each other generally quite well with dishes of pork, vegetarian or poultry such as recipes of pork roll with mustard, spinach and goat cheese quiche or clopinettes in field dresses.
On the nose the white wine of Winery A. de Luze. often reveals types of flavors of earth, oak. In the mouth the white wine of Winery A. de Luze. is a powerful.
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
How Winery A. de Luze wines pair with each other generally quite well with dishes of fruity desserts, blue cheese or rich fish (salmon, tuna etc) such as recipes of rice with milk, leek - goat cheese - honey quiche or salmon and leek gratin.
On the nose the sweet wine of Winery A. de Luze. often reveals types of flavors of lemon, pear or honey and sometimes also flavors of earth, tree fruit or citrus fruit. In the mouth the sweet wine of Winery A. de Luze. is a powerful with a good balance between acidity and sweetness.
Malbec, a high-yielding red grape variety, produces tannic and colourful wines. It is produced in different wine-growing regions and changes its name according to the grape variety. Called Auxerrois in Cahors, Malbec in Bordeaux, it is also known as Côt. 6,000 hectares of the Malbec grape are grown in France (in decline since the 1950s). Malbec is also very successful in Argentina. The country has become the world's leading producer of Malbec and offers wines with great potential.
How Winery A. de Luze wines pair with each other generally quite well with dishes of shellfish, vegetarian or poultry such as recipes of shrimp, coconut and ginger soup, leek, goat cheese and bacon quiche or chicken sautéed with cashew nuts (chinese).
On the nose the pink wine of Winery A. de Luze. often reveals types of flavors of strawberries, red fruit.
A category of wine with no geographical indication on the label, often resulting from blends between wines from different vineyards in France or the EU. These wines are now called "wines without geographical indication" (and "French wines" if they come from the national territory).
Planning a wine route in the of Bordeaux? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery A. de Luze.
Marselan noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and small grapes. Marselan noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
This film is the recording of a webinar on Chablis wines organized in December 2020 with four personalities from Hong Kong: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. They explain the purity of Chablis wines, discuss the latest vintages, and also talk about food and wine pairings, as well as global warming and the transition to more sustainable practices. #Chablis #P ...
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Milly-Lamartine, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/Bour ...
Nicolas Ferrari, from Domaine Ferrari, explains how the Irancy Village appellation has been created over the years. He also reveal the ageing capacity of the appellation and invites us to be patient “ Our patience is always rewarded with an Irancy”. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (June 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vin ...
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
