Winery Anders Frederik SteenThe Artist Formerly Known as Peach
Pink wine
This wine generally goes well with poultry, beef or lamb.
The The Artist Formerly Known as Peach of the Winery Anders Frederik Steen is in the top 10 of wines of Vin de France.
Food and wine pairings with The Artist Formerly Known as Peach
Pairings that work perfectly with The Artist Formerly Known as Peach
Original food and wine pairings with The Artist Formerly Known as Peach
The The Artist Formerly Known as Peach of Winery Anders Frederik Steen matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef goulash, lamb chops with tarragon cream or moroccan veal tagine from hanane.
Details and technical informations about Winery Anders Frederik Steen's The Artist Formerly Known as Peach.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of The Artist Formerly Known as Peach from Winery Anders Frederik Steen are 2016
Informations about the Winery Anders Frederik Steen
The Winery Anders Frederik Steen is one of of the world's greatest estates. It offers 46 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
